Mediterranean Scramble with Spinach and Feta

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Heat the olive oil in a non-stick skillet over medium heat. Add the fresh spinach and cook for 2-3 minutes, or until wilted.

Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes, until slightly softened.

Pour the egg mixture into the skillet with the spinach and tomatoes. Let it set for about 30 seconds without stirring.

Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and folding for 2-3 minutes, or until the eggs are mostly set but still slightly moist.

Stir in the crumbled feta cheese and dried oregano. Cook for an additional 30 seconds, or until the feta is warmed through.

Remove from heat and serve immediately.