Spinach & Feta Omelet Toast

1. Crack the eggs into a bowl, add the milk, a pinch of salt, black pepper, and dried oregano. Whisk vigorously until fully combined and slightly frothy — this adds air for a fluffy omelet. Crumble the feta into small pieces and mince the garlic.

2. Toast the whole-grain bread slices until golden and crisp. Set aside.

3. Heat a non-stick skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and sauté for 30 seconds until fragrant. Add the baby spinach and toss until just wilted, about 1–2 minutes. Season lightly with salt and pepper, then distribute the spinach evenly across the pan.

4. Reduce the heat to medium-low. Pour the egg mixture evenly over the spinach. Scatter the crumbled feta over the top. Cover the pan with a lid and cook for 2–3 minutes until the eggs are just set on top but still slightly glossy — avoid overcooking to keep the omelet tender and fluffy.

5. Slide the omelet onto a cutting board and cut into portions. Squeeze a little fresh lemon juice over the top for brightness. Plate alongside the toasted whole-grain bread and garnish with fresh dill. Serve immediately.