In a medium bowl, whisk together the egg yolks, milk and a pinch each of kosher salt and pepper until combined.
In a large bowl, using a handheld mixer, beat the egg whites until they hold stiff peaks, about 1-2 minutes. Using a spatula, gently fold the egg whites into the yolk mixture until just combined. It is okay if the mixture is not completely smooth, just be careful not to deflate the whites.
In a 10-12 inch skillet, melt the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just beings to set, about 4 minutes.
Add the artichokes, spinach and Brie to one side (or all) of the omelet, cover the skillet, and cook for 3-4 minutes until the cheese just begins to melt. Carefully fold over the empty side of the omelet to enclose the filling and cook for 1 more minute.
Remove the pan from the heat and slide the omelet onto a plate.
Drizzle the omelet with honey and top with blueberries