6 oz Feta; Preferably Bulgarian

    1/2 c  Scallions (Green Onions);

           -Finely Chopped
  1 1/2 ts Sweet Hungarian Paprika;

           -Plus More For Garnish
      6 lg Eggs

    1/3 c  Milk

           Salt And Freshly Ground
           -Black Pepper
      2 tb Unsalted (Sweet) Butter

      2 tb Fresh Dill; For Garnish

  If the feta is too salty, soak in cold water for 30 minutes.  Drain well
  and crumble into fine pieces.  Combine, in a bowl, with the scallions and
  paprika, then set aside.  In a large bowl, whisk the eggs, milk, salt and
  pepper, together, until frothy.  Melt the butter in a 10-inch omelet pan
  over medium heat.  When the butter bubbles rapidly, add half of the egg
  mixture and stir until it just begins to set.  Continue cooking until the
  eggs are almost completely cooked, running a thin spatula around the edges
  to prevent sticking, about 1 1/2 minutes.  Sprinkle half of the feta
  mixture on the omelet, then reduce the heat to very low, cover, and cook
  for 1 minute more.  Slide the omelet onto a plate, folding it over if
  desired.  Repeat with the remaining ingredients making 1 more omelet. Serve
  at once, sprinkled with more paprika and the fresh dill.