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In a medium bowl, whisk or beat together eggs, milk, salt and pepper until very well combined.
Heat a 9- or 10-inch skillet over medium-high heat for 1 minute and then melt butter, swirling it around the skillet, until foamy but not browned, about 1 minute.
American-style omelet: Add eggs and cook, using a heatproof rubber spatula to slowly pull eggs toward the center, swirling the skillet as you go to expose more uncooked eggs, until most of egg mixture is set, 1 to 2 minutes. (If adding any fillings sprinkle them over half of the omelet now.) Reduce heat to medium and continue to cook until eggs are golden brown underneath and just set in the middle, 1 to 2 minutes more. Using the spatula, loosen and flip half of the omelet over onto the other half to enclose filling. Slide onto a plate and serve.
French-style omelet: Reduce heat to medium, add eggs and cook, stirring vigorously with a heatproof rubber spatula while shaking the skillet forward and backward, until eggs are almost set but not browned underneath, about 2 minutes. Immediately remove the skillet from the heat. (If adding any fillings like grated cheese, sprinkle them over the omelet now.) Using the spatula, gently roll one side of the omelet over to the center and then roll it again to form a cigar shape, tipping the skillet as you go to help you shape it. Again using the spatula, gently roll omelet onto a plate, reshaping it if needed, and serve.