Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 30 seconds).

Preheat pan

Place a 8–10 inch nonstick or well-seasoned skillet over medium heat for about 1 minute so it warms through.

Cook eggs

Add 1 tablespoon unsalted butter to the hot pan and swirl to coat. Pour the whisked eggs into the pan. Let sit undisturbed for 10–15 seconds until edges begin to set. Using a spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion until the top is mostly set but still slightly glossy, about 1–2 minutes total.

Filling

Sauté spinach

While the eggs are beginning to set, heat 1 teaspoon extra-virgin olive oil in a small separate skillet over medium heat. Add 1 clove minced garlic and sauté for 15–20 seconds until fragrant. Add 1 cup baby spinach and cook, stirring, until wilted, about 1–2 minutes. Season lightly with a pinch of salt. Remove from heat and briefly drain any liquid.

Prepare goat cheese and chilies

Crumble 2 ounces fresh goat cheese into small pieces. Slice pickled red chilies thinly if not already sliced (1 tablespoon). Finely chop 1 teaspoon chives if using.

Add filling to omelet

When the omelet surface is mostly set but still slightly soft on top, distribute the wilted spinach evenly over one half of the omelet. Scatter the crumbled goat cheese on top of the spinach, then dot with the sliced pickled chilies and sprinkle the chopped chives. If the skillet is still hot, remove it from direct heat for the next step to avoid overcooking.

Fold and finish

Using a spatula, carefully fold the empty half of the omelet over the filled half. Return the pan to low heat for 20–30 seconds to warm the filling and help the goat cheese soften, then tilt the pan and slide the omelet onto a plate, seam-side down.

To serve

Arrange 1/4 cup microgreens or baby arugula beside the omelet. Squeeze a little lemon (about 1/4 of a lemon) over the greens and optionally over the omelet. Season with extra black pepper to taste. Serve immediately while warm.