Whisk together eggs, milk and salt & pepper. Set Aside.

Cook any meat you are putting into the omelets prior to making them.

Chop all of the ingredients up.

Place a small about of oil (about 1 T.) in each of 2 small skillets on the stove top, over medium heat. Keep the oil close by to add as needed. In one pan add approximately 1/2 cup of egg mixture, in the other, about 1/2 cup of your desired ingredients. (Do not add tomatoes or cheese yet) Saute filling ingredients while the egg is cooking. Using a rubber spatula to swirl around the edges, adding more oil if needed as it cooks. You want it to move around freely in the pan. Flip the egg over in the same pan, and top with cheese. (about 1/4 cup) Allow the bottom to cook for a minute or two, this will become the outside of your omelet. Spread sauteed filling over the top of the cheese and egg (if you are adding tomatoes, do that now) and gently fold in half. Top with more cheese, and serve. OR if you are making these for a sit down meal, place on a lined cookie sheet in keep in the oven while the others are being prepared. (oven set to warm - about 200 degrees)