Prepare Your Ingredients: Wash the baby spinach and pat it dry. Crumble your feta cheese and mince the garlic. This is a quick-cooking dish, so having everything ready (mise en place) is essential.

Whisk the Eggs: In a small mixing bowl, crack the three eggs. Add the optional milk or cream, a small pinch of salt, and a generous grinding of black pepper. Whisk vigorously with a fork or a balloon whisk for about 60 seconds until the mixture is pale, uniform, and slightly frothy. This incorporates air, which helps make the omelette fluffy.

Sauté the Fillings: Place a 20-23cm (8-9 inch) non-stick frying pan over a medium-low heat. Add the olive oil. Once warm, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn. Add the fresh spinach to the pan. It will look like a lot, but it will wilt down significantly. Cook for 2-3 minutes, stirring, until completely wilted. Remove the spinach and garlic mixture from the pan and set it aside on a plate.

Cook the Omelette: Wipe the pan clean with a piece of kitchen roll. Return it to a medium-low heat and add the butter, swirling it around to coat the bottom of the pan.

Pour and Set: Once the butter is melted and foaming slightly, pour the whisked egg mixture into the pan. Let it cook undisturbed for about 1-2 minutes, until you see the edges begin to set.

Lift and Tilt: Using a silicone spatula, gently lift the cooked edges of the omelette and tilt the pan so that the uncooked egg from the top runs underneath. I find this technique creates lovely, soft layers. Continue this process around the omelette until most of the egg is just set but the top still has a slight sheen.

Add Fillings and Fold: Spoon the cooked spinach mixture over one half of the omelette. Sprinkle the crumbled feta cheese on top of the spinach.

Finish and Serve: Let it cook for another 30-60 seconds, just until the feta begins to get warm and slightly melty. Using your spatula, carefully fold the empty half of the omelette over the filled half. Gently slide it from the pan onto a warm plate. Serve immediately.