Instructions

1. In a non-stick skillet, heat the butter over medium heat until melted and bubbly.
2. Add the chopped spinach to the skillet and sauté for 2-3 minutes, or until the spinach is wilted and vibrant in color.
3. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
4. Pour the egg mixture over the cooked spinach in the skillet, ensuring even coverage.
5. Allow the omelette to cook for 2-3 minutes, or until the edges begin to set but the center remains slightly runny.
6. Sprinkle the grated cheese evenly over the omelette, allowing it to melt into the warm eggs.
7. Using a spatula, gently fold one side of the omelette over the other to form a half-moon shape.
8. Cook for an additional 2-3 minutes, or until the cheese is melted and the omelette is cooked through but still moist.
9. Carefully slide the omelette onto a plate, and serve hot with a sprinkle of fresh herbs or a side of crusty bread.