Chili Omelet with Cheddar and Green Onions

In a bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined and slightly frothy.

Heat a non-stick skillet over medium heat. Add the butter or oil and let it melt and coat the pan.

Pour half of the egg mixture into the hot skillet. Let it cook for a few seconds, then use a spatula to gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Repeat this process until the omelet is mostly set but still slightly moist on top.

Spoon half of the chili over one half of the omelet. Sprinkle half of the cheddar cheese and half of the green onions over the chili.

Carefully fold the other half of the omelet over the filling.

Cook for another minute or two, until the cheese is melted and the omelet is heated through.

Slide the omelet onto a plate. Repeat steps 3-6 with the remaining ingredients to make the second omelet.

Garnish with extra green onions, if desired. Serve immediately.