Turkish Kaygana Herb Omelette

Whisk the eggs with the milk, a pinch of salt and the chilli flakes until well combined, then stir in the spring onions, dill, parsley and half the feta.

Melt the butter in a medium frying pan over medium heat until it foams.

Pour in the egg mixture and cook for 3–4 minutes without stirring, lifting the edges occasionally to let the unset egg flow underneath.

Scatter the remaining feta over the top and fold the omelette in half, then cook for a further 1–2 minutes until just set in the centre.

Slide onto a plate and serve immediately with sliced tomatoes and crusty bread.