A delightful twist on the classic ham and cheese omelet, perfect for a quick and satisfying breakfast.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Whisking the eggs thoroughly ensures a uniform texture and incorporates air for fluffiness.
Heat a nonstick frying pan over medium heat and lightly coat with cooking spray.
Ensure the pan is evenly heated to prevent sticking.
Pour the egg mixture into the pan and cook without stirring until the edges begin to set.
Tilt the pan slightly to allow uncooked egg to flow to the edges for even cooking.
Sprinkle the diced ham, shredded cheese, and chopped green onion over one half of the eggs.
Distribute the fillings evenly for consistent flavor in every bite.
Carefully fold the other half of the eggs over the fillings and cook for an additional minute.
Use a spatula to gently press the edges to seal the fold.
Slide the omelet onto a plate, cut in half, and serve warm.
Garnish with additional chopped green onion for a fresh touch.
