Denver Omelette

Prepare the Eggs

• In a medium bowl, crack the 4 large eggs. Add the milk (if using), salt, and freshly ground black pepper.
• Whisk vigorously with a fork or whisk for about 1 minute, until the mixture is uniform in color, slightly frothy, and no streaks of egg white remain.

Cook the First Omelette

• Return the clean skillet to the stove over medium-low heat. Add 1/4 tbsp of the remaining butter and swirl to coat the pan.
• Pour half of the whisked egg mixture into the hot skillet. Let it sit for 15-20 seconds until the edges start to set.
• Using a heat-resistant spatula, gently push the cooked edges toward the center and tilt the pan to allow the uncooked egg to flow underneath. Repeat this process around the omelette for about 1-2 minutes.
• When the omelette is mostly set but still slightly moist on top, sprinkle half of the shredded cheese and half of the ham and veggie filling over one side.
• Cook for another 30-60 seconds until the cheese is melted.
• Carefully fold the empty half of the omelette over the filled half. Slide it onto a plate.

Cook the Second Omelette and Serve

• Add the final 1/4 tbsp of butter to the skillet.
• Repeat the cooking process with the remaining egg mixture, filling, and cheese to make the second omelette.
• Serve immediately, garnished with fresh parsley or chives if desired.