In a small bowl, whisk the eggs with milk (if using), a pinch of salt, and pepper. Set aside.

Heat olive oil or butter in a non-stick skillet over medium heat.

Pour the whisked eggs into the skillet, tilting the pan to spread them evenly.

Let the eggs cook undisturbed for 1-2 minutes, then gently push the edges toward the center with a spatula, tilting the pan to let the uncooked eggs flow to the edges.

When the eggs are mostly set, sprinkle the mozzarella, cherry tomatoes, and basil over one half of the omelette.

Fold the omelette in half and cook for another minute to melt the cheese.

Slide the omelette onto a plate, drizzle with balsamic glaze if desired, and serve warm.

Enjoy! 😊