Open-Faced Herb Omelette with Fresh Vegetables

1.Crack the eggs into a mixing bowl and add the milk. Whisk together until the mixture is smooth and well combined.

2.Season the egg mixture with a pinch of salt and black pepper, then whisk again to incorporate the seasoning.

3.Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the pan evenly.

4.Once the butter is melted and slightly bubbling, pour the egg mixture into the skillet, tilting the pan to spread it evenly.

5.Allow the eggs to cook undisturbed for about 2-3 minutes, or until the edges start to set but the center is still slightly runny.

6.Evenly distribute the cherry tomatoes, baby spinach, bell pepper, and mushrooms over the surface of the omelette.

7.Sprinkle the fresh parsley, chives, and crumbled feta cheese over the vegetables.

8.Cover the skillet with a lid and reduce the heat to low. Cook for an additional 2-3 minutes, or until the vegetables are slightly tender and the cheese is melted.

9.Remove the lid and let the omelette cook for another minute if needed, until the eggs are fully set but still soft.

10.Carefully slide the omelette onto a serving plate, keeping it open-faced.

11.Garnish with additional fresh herbs if desired and serve immediately.