Prepare the Filling: Place a small frying pan over a medium heat and add the olive oil. Once warm, add the finely diced shallot and cook for 2-3 minutes until it has softened and become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Wilt the Spinach: Add the fresh spinach to the pan. It will look like a lot, but it will wilt down significantly. Stir it for 1-2 minutes until it has completely wilted. Remove the pan from the heat.

Squeeze the Spinach: Tip the spinach mixture into a fine-mesh sieve and press down firmly with the back of a spoon to squeeze out as much liquid as possible. This is a crucial step! Set the drained spinach filling aside.

Whisk the Eggs: In a medium bowl, crack the 3 eggs. Add the optional tablespoon of milk, a small pinch of salt, and a generous grinding of black pepper. Whisk vigorously with a fork or a balloon whisk for about 30 seconds, until the whites and yolks are completely combined and the mixture is slightly frothy.

Heat the Omelette Pan: Place a 20-23cm (8-9 inch) non-stick frying pan over a medium-low heat. What works best for me is to let the pan heat up properly before adding anything. Add the butter and swirl it around until it’s melted and foaming gently.

Cook the Omelette: Pour the whisked egg mixture into the hot pan. Let it cook undisturbed for about 30-45 seconds, until you see the edges begin to set.

Create the Layers: Using a silicone spatula, gently push the cooked edges of the egg towards the centre of the pan, tilting the pan so the uncooked egg runs into the space you've just created. Repeat this a few times around the pan until most of the egg is softly set but the top is still slightly moist and glossy. This should take about 2-3 minutes.

Add the Filling: Spoon the spinach and shallot mixture over one half of the omelette. Sprinkle the crumbled feta cheese on top of the spinach.

Fold and Finish: Carefully slide your spatula under the empty half of the omelette and fold it over the filling. Let it cook for another 30-60 seconds, just until the cheese has started to melt.

Serve Immediately: Gently slide the finished spinach and feta omelette onto a warm plate. Garnish with a sprinkle of fresh dill or parsley and another grind of black pepper. Serve straight away.