In a bowl, break the eggs. Add the milk. Season with salt and pepper and add a few chilli flakes.
Be careful not to add too much salt because the feta is already salty!
Cut the feta into cubes. Defrost the spinach by either sauté it in the pan for a few minutes or in the microwave.
Then heat some olive oil in a non-stick pan. Pour in the egg mixture. Then add the feta and spinach on top.
Cover with a lid and heat over medium heat until the top of the omelet is cooked.
The lid allows you to cook the omelet on both sides without having to flip the omelet and risk it breaking!
Place the omelet on a plate, cut it in half. Place a few slices of cucumber and young shoots.
My final touch: I add a drizzle of extra virgin olive oil!