Greek Omelet with Asparagus and Feta

Heat olive oil in a large skillet over medium heat. Add asparagus and bell pepper and cook, stirring, until they begin to soften, about 3 minutes. Add cherry tomatoes, spinach, garlic, oregano, basil, and salt, and cook until the tomatoes soften and the spinach wilts, another 3 to 5 minutes. Remove from heat and set the vegetable mixture aside on a plate.

In a clean skillet, melt butter over medium heat. In a bowl, whisk together eggs and milk, then pour the mixture into the hot buttered skillet, swirling to coat the bottom evenly. As the edges of the omelet begin to set, lift the edge with a spatula and tilt the pan to let the uncooked egg flow underneath. Continue this process until the entire omelet is set. Season with a pinch of salt.

Spoon the cooked vegetable mixture onto one half of the omelet and top with feta and Cheddar cheeses. Gently fold the other half of the omelet over the filling and press the edges to seal. Cook for 1 to 2 more minutes, until the filling is hot and the cheese has melted. Slice and serve.