- fluid ounces canola oil, divided
- fluid ounces filling, such as shredded cheese, onions, spinach, or other vegetables, chopped
- fluid ounces 1% milk
- fluid ounces ground black pepper
- fluid ounces salt
Heat ½ teaspoon canola oil in a skillet over medium heat. Cook vegetables until tender. Remove from pan and set aside.
Whisk eggs, milk, salt, and pepper in a bowl until blended.
Heat remaining canola oil in skillet over medium-high heat. Pour in egg mixture. Gently push cooked portions from the edges toward the center with the spatula so uncooked eggs can reach the pan’s hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
When the top surface of eggs has thickened and no visible liquid remains, place filling on half of the omelet. Fold omelet in half with spatula, covering the filling, and slide onto a plate.