Spinach and Feta Omelet

Steps

1. Whisk the eggs, milk, salt and pepper until no streaks remain.
2. Melt half the butter in a nonstick skillet over medium heat and wilt the spinach, about 1 minute. Move it to a plate.
3. Add the rest of the butter, pour in the eggs and gently push the set edges toward the center.
4. When the top is just barely set, scatter the spinach and feta over one half.
5. Fold the omelet over and slide it onto a plate.

Keeping and reheating

Freshest the day you make it. Leftovers keep covered in the refrigerator for up to 2 days.