Greek Recipe

Crack the eggs into a medium bowl. Add the milk, half of the salt and pepper, and whisk until combined and lightly frothy.

Crumble the feta if not already crumbled. Halve the cherry tomatoes, thinly slice the red onion, chop the dill and parsley. Rinse and roughly chop the baby spinach if leaves are large.

Sweat onion and spinach

Heat olive oil in a nonstick or well-seasoned skillet over medium heat. Add the sliced red onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the baby spinach and cook until wilted, about 1–2 minutes more. Stir in the halved cherry tomatoes and cook for 30–45 seconds just to warm them. Remove the vegetables to a bowl and set aside.

Scrambled-style or omelet

Reduce heat to medium-low and wipe the skillet lightly if needed. Add a little more oil or a nonstick spray if the pan is dry. Pour the beaten eggs into the skillet and let them sit undisturbed for about 20 seconds until edges begin to set. Using a spatula, gently push set edges toward the center, allowing uncooked egg to flow to the edges. When eggs are about 70% set but still slightly runny, stir in the cooked vegetables, crumbled feta, chopped dill, and the remaining salt and pepper. Continue cooking, folding gently, until eggs are fully set but still moist, about 1–2 minutes. If you prefer an omelet, pour eggs, let set, add filling to one half, and fold.

Taste and adjust seasoning; sprinkle red pepper flakes if using for a little heat.

Divide the eggs onto plates. Garnish with chopped parsley or additional dill and a squeeze of lemon wedge over the top to brighten flavors.

Serve with toasted bread or pita on the side for scooping. Enjoy immediately.