Whisk eggs together with milk in a small, flat non-stick pan. Let egg mixture fill the pan.
Turn heat to medium-low. Let cook for approximately 7 minutes until top appears to be nearly cooked. Layer spinach leaves on top then fold in half and remove from heat. The inside of your omelette will finish cooking once folded (no need to flip!) and spinach will gently wilt.
Sprinkle immediately with freshly shredded mozzarella cheese and then transfer the omelette to your plate. Top with fresh basil and serve with Lemon Chilled in a mason jar.