Fluffy omelette with goat cheese and spinach

How to make a fluffy omelette with goat cheese and spinach?

1. Break the eggs into a bowl and add the milk, a pinch of salt and some freshly ground pepper. Beat everything with a fork until smooth. Don’t overbeat: a few seconds is enough, because you want to trap air for that fluffy texture.
2. Heat the frying pan over medium-high heat. Add the butter and wait until the foaming subsides. That moment indicates the pan is at the right temperature, so the egg starts to set immediately without burning.
3. Toss the spinach into the pan and let it wilt for 30 seconds, stirring occasionally. Then spread the wilted spinach evenly across the base.
4. Pour the egg mixture over the spinach. Let it sit undisturbed for 20 seconds so the bottom begins to set. Now lower the heat to medium so the omelette doesn’t dry out too quickly.
5. Using a spatula, gently pull the set edges toward the center so the liquid egg runs to the sides. Repeat this two or three times until the top is almost cooked but still slightly glossy. That light sheen means the omelette will remain soft inside after folding.
6. Scatter the crumbled goat cheese over one half of the omelette. The heat from the egg will slightly soften the cheese, making it creamy without fully melting.
7. Fold the omelette in half with the spatula and leave it in the pan for another 15 seconds. This finishes the inside without the outside drying out.
8. Slide the omelette onto a plate and serve immediately. Garnish with the fresh chives and optionally an extra twist of black pepper. Waiting too long will degrade the texture, so eat it right away.