Greek Omelet

3 large eggs

3 tablespoons whole milk

1/2 teaspoon kosher salt

1/4 teaspoon black pepper, plus more for garnish

1 tablespoon unsalted butter

2 tablespoons chopped plum tomato

2 tablespoons chopped red onion

2 tablespoons chopped pitted kalamata olives

1/2 ounce feta cheese, crumbled (about 2tablespoons), plus more for garnish

1 tablespoon chopped fresh oregano, plus leaves for garnish

Vigorously whisk together eggs, milk, salt, and pepper in a medium bowl until foamy, 30 seconds to 1 minute; set aside.

Melt butter in a heavy-bottomed 9-inch nonstick skillet over medium-low until foamy, about 3 minutes. Pour in egg mixture; cook, undisturbed, until bottom begins to set, about 1 minute. Using a rubber spatula, gently push 1 edge of egg mixture into center of skillet while tilting skillet to allow liquid egg to flow underneath. Repeat process with other edges until liquid no longer flows freely, 1 to 2 minutes. Cover and cook over medium-low, undisturbed, until eggs are just set, 2 to 3 minutes.

Remove skillet from heat; quickly spoon tomato, onion, olives, feta, and oregano in a straight line down the center of cooked eggs. Lift 1 edge of omelet, and fold over filling. Gently transfer to a plate. Garnish with oregano leaves and additional pepper and feta.