Spinach and Feta Omelet

Instructions

1. Prepare the egg mixture
   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Set aside.
2. Sauté the vegetables
   Heat half of the olive oil in a 10-inch non-stick skillet over medium heat. Add the diced onion and cook until translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 1-2 minutes. Transfer the vegetable mixture to a plate and wipe the skillet clean.
3. Cook the omelet
   Return the skillet to medium heat and add the remaining olive oil. Pour in the egg mixture and tilt the pan to ensure it spreads evenly. Let it cook undisturbed for about 30 seconds until the edges begin to set.
4. Add the filling
   When the eggs are still slightly runny on top but mostly set on the bottom, sprinkle the cooked spinach mixture evenly over one half of the omelet. Top with the crumbled feta cheese, dill, parsley, and oregano.
5. Finish and serve
   Using a spatula, carefully fold the empty half of the omelet over the filling to form a half-moon shape. Cook for another 30 seconds, then slide onto a plate. Cut in half to make two servings and serve immediately, garnished with additional herbs if desired.