My dad made this for me one morning many moons (and suns) ago and it quickly became my favorite omelet. It has all the ingredients I love. My guilty pleasure is putting far more bacon on the plate than indicated below. ;)
Crack both eggs into bowl, then add salt, pepper and milk. Whisk until well-blended.
Pour egg into hot pan and immediately tilt pan so that egg mixture covers entire bottom.
Scatter/layer most of each of the remaining ingredients (leaving a bit of each for garnish) over ½ the omelet and allow to cook until you’re able to flip the empty half over onto the half with “goodies”. A fish spatula works better than a regular one here because it lifts more of the omelet, reducing the chance of tearing it.
Cook to your desired doneness; I like mine very dry with some color to it and that takes just a couple of minutes, so be careful you don’t burn your omelet.
Garnish with remaining ingredients and the last bacon slice, then GOBBLE-GOBBLE!