In a medium or large bowl, crack the eggs. Whisk the eggs until they are pale in color. Add in the milk, salt, and pepper if using and continue to whisk for about 2-3 minutes. You want the eggs to be very airy, so the more you whisk, the fluffier they will be. Prepare any toppings that you plan on using.

Heat a non-stick skillet on medium heat and melt the butter in the pan. Once the butter has melted, add the eggs directly into the pan. Do not stir the eggs and let them sit for about a minute in the pan to set up shape for the omelet.

Once the bottom of the omelet starts to form, use a spatula to move around the edges of the egg mixture. Push the edges up and tilt the pan, so the eggs can spread out and evenly cook. Repeat until there are no longer runny eggs in the pan. You will know when the omelet is ready to flip when the eggs look similar to a giant pancake. Gently slip your spatula underneath the eggs and carefully flip.

Once you flip the eggs, add in any toppings you would like. You can also add the toppings to the scrambled egg mixture in the beginning, however, it may be more difficult to flip. When the toppings are set, add cheese (I like feta or cheddar!) fold the eggs in half to cover the toppings and create the omelet. Serve while still hot.