Spinach and Feta Omelet

1. Mince the garlic and roughly chop the dill. Crumble the feta cheese into small pieces and set aside.

2. Melt half of the unsalted butter in a nonstick skillet over medium heat. Sauté the garlic for 30 seconds until fragrant, then add the fresh baby spinach and cook for 1 to 2 minutes until just wilted. Transfer to a plate, press out excess moisture, and wipe the skillet clean.

3. Whisk the eggs with the milk, salt, ground black pepper and lemon zest until fully combined and slightly frothy.

4. Melt the remaining unsalted butter in the skillet over medium-low heat. Pour in the egg mixture and let it set for 20 seconds, then gently drag the edges toward the center with a spatula, tilting the pan so uncooked egg runs underneath. Cook for 2 to 3 minutes until the top is mostly set but still slightly glossy.

5. Scatter the spinach and feta cheese over one half of the omelet. Cook for 1 minute so the feta softens, then fold the other half over the filling.

6. Slide the omelet onto a board, cut in half, and serve immediately sprinkled with the fresh dill.