Cook the bacon in a skillet over medium heat until crispy. Remove, drain on a paper towel, and crumble into small pieces.

Dice the avocado and set it aside. If you’re using cherry tomatoes or other garnishes, chop those as well.

In a mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until the mixture is smooth and slightly frothy.

Heat a non-stick skillet over medium heat and add a small pat of butter or a drizzle of oil to prevent sticking.

Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes, or until the edges start to set.

Using a spatula, gently lift the edges of the omelette and tilt the pan to allow any uncooked egg to flow underneath.

Once the top of the omelette is mostly set but still slightly runny, sprinkle the crumbled bacon, diced avocado, and shredded cheese (if using) over one side of the omelette.

Fold the other side of the omelette over the filling using the spatula.

Cover the skillet with a lid and reduce the heat to low. Let the omelette cook for another 1-2 minutes, or until the cheese is melted and the eggs are fully set.

Gently slide the omelette onto a plate, garnish with fresh herbs, and serve immediately.