Mediterranean Feta and Spinach Omelette

1.In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.

2.Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted.

3.Add the sun-dried tomatoes to the skillet and cook for another minute, stirring occasionally.

4.Pour the egg mixture into the skillet, ensuring it covers the spinach and tomatoes evenly. Cook for 2-3 minutes until the edges begin to set.

5.Sprinkle the crumbled feta cheese evenly over the omelette. Cover the skillet with a lid and reduce the heat to low. Cook for an additional 3-4 minutes until the eggs are fully set and the cheese is slightly melted.

6.Carefully slide the omelette onto a plate, folding it in half as you do so. Garnish with chopped parsley and dill before serving.