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Ingredients
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Omelette base
Filling
To finish
Method
Omelette base
Beat eggs
Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy, about 30 seconds.
Preheat a nonstick skillet over medium heat. Add 1 tablespoon butter (or olive oil) and swirl to coat. Heat until butter foams but does not brown.
Filling
Prepare filling
While the pan heats, dice 1 tomato and finely dice about 2 tablespoons red onion. If using, halve 6 pitted kalamata olives, crumble 1 oz feta, roughly chop 1 cup spinach, and chop 1 tablespoon parsley. Mix the tomatoes, onion, olives, spinach and parsley in a small bowl with 1 teaspoon dried oregano.
Sauté onion (and spinach if using) briefly: add a small dry or lightly oiled nonstick skillet (or the omelette pan if there is room) over medium-low heat and cook the diced onion for 1–2 minutes until softened. Add spinach and cook 30–45 seconds until wilted. Remove from heat and set aside. (If you prefer all filling cold, skip the sauté step.)
Omelette base
Pour the beaten egg mixture into the preheated skillet and immediately reduce heat to medium-low. Let eggs set undisturbed for about 20–30 seconds, then use a spatula to gently pull cooked edges toward the center, tipping the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly moist on top, about 1–2 minutes.
Filling
Add filling to omelette
Spoon the prepared tomato-feta mixture onto one half of the omelette in an even layer. Evenly distribute the crumbled 1 oz feta and the sautéed onions/spinach (if used). Sprinkle the filling with the reserved 1 teaspoon dried oregano and chopped parsley.
Finish and serve
Carefully fold the empty half of the omelette over the filled half using a spatula. Let cook another 15–30 seconds to warm the filling and melt the feta slightly (longer if you prefer a firmer set).
Slide the folded omelette onto a plate. Finish with a light grating of 1/2 teaspoon lemon zest and a 1/2 teaspoon drizzle of extra-virgin olive oil, if using. Taste and add a pinch more salt or pepper only if needed (feta is salty).
Garnish with additional chopped parsley and serve immediately.