MethodPreheat your air fryer to 180°C with a small, heatproof, non-stick pan or cake tin placed inside – a round pan will give you a more traditional omelette shape. While the pan heats, whisk the eggs with the milk, salt and pepper for about 30 seconds, until slightly frothy — this helps create a fluffier omelette. Stir the spinach, sun-dried tomatoes, parsley or basil and oregano through the egg mixture, reserving a little feta to sprinkle on top. Carefully pour the egg mixture into the warmed pan, then scatter over the remaining feta. Carefully remove from the air fryer, scatter with a little extra fresh herb, and serve immediately, either on its own or alongside a simple side salad or slice of crusty bread.