Place the eggs in a bowl with the milk, salt and pepper and whisk until fully combined

Heat a 20cm non stick frying panover medium heat. Spray liberally with cooking oil spray and pour in half the egg mixture, swirling to coat the base of the pan

Gently shake the pan for mixture to evenly cover the pan base

Once almost set, scatter half the smoked trout, feta and some sprigs of dill over one side of the omelette

Continue to cook for 30 seconds then carefully fold omelette in half. Cook for a further 30 seconds then gently slide onto a serving plate. Keep warm and repeat with remaining egg mixture and ingredients to make a second omelette