The perfect breakfast is often a nod to nostalgia, and this Greek Salad-inspired omelet does just that, painting a memory of Greek-American eateries. You'll find it impossible to resist the rich taste of egg complemented with the tanginess of olives and the savory feta cheese, all housed in a fluffy, yet firm omelet filled with fresh tomato, red onion, and oregano. The harmony of contrasting flavors just adds to the charm of this fulfilling meal.

Cooking an omelet requires a gentle and steady hand. Aim for a medium to low heat to ensure the eggs set properly and the omelet rises to its fluffy best. The term "omelet" uses American spelling, while "omelette" is used in British and French English, but regardless of your lingual preference, the taste remains equally delightful.

To achieve the perfect omelet, start with a low heat, this eliminates the risk of over browning the bottom while you master the technique of gently stirring the egg. Once your omelet is ready to fold, all that's left is the final flourish of sliding it onto your plate.

Complement your breakfast with a steaming cup of coffee, a classic Anthora cup being the ideal choice. Remember, omelets are best consumed immediately. Now onto the recipe:

Ingredients: 3 large eggs 3 tablespoons whole milk 1/2 teaspoon kosher salt 1/4 teaspoon black pepper (extra for garnish) 1 tablespoon unsalted butter 2 tablespoons each of chopped plum tomato, red onion, and pitted kalamata olives 1/2 ounce crumbled feta cheese (about 2 tablespoons, extra for garnish) 1 tablespoon chopped fresh oregano (leaves for garnish)

Whisk together eggs, milk, salt, and pepper in a bowl until foamy (around 30 seconds to 1 minute). Melt butter over medium-low heat in a heavy-bottomed nonstick skillet until foamy (about 3 minutes). Pour in the egg mixture and let it cook undisturbed until the bottom starts to set (about 1 minute). Using a rubber spatula, gently nudge the edges of the egg into the center, letting the still-liquid egg flow underneath. Repeat this until no liquid flows freely (1-2 minutes).

Cover this and cook over medium-low until eggs are set (2-3 minutes). Quickly add tomato, onion, olives, feta, and oregano down the center of the eggs. Fold one edge of the omelet over the filling and transfer gently to a plate. Garnish with oregano leaves, additional pepper, and feta - and you're done. Enjoy your Greek-inspired omelet!