If making multiple omelettes, preheat oven to 170℉ to keep omelettes warm after cooking. Otherwise proceed to next step.
In a medium bowl, add eggs and milk and whisk together. Add pinch of salt and pepper and give another good stir.
Heat non-stick skillet over medium high heat. Add butter and watch closely because it will melt fast. Tilt pan to allow butter to evenly coat entire pan. Add whisked eggs to skillet. If pan was hot enough, eggs may start to bubble a bit after a minute or two and this is ok. Turn heat down to medium or just below medium. As the eggs begin to cook and the outer edge begins to harden, tilt pan a bit so the runny eggs on top run down. Using a pancake turner lift up the edge of the eggs at the bottom so the runny eggs can fill underneath and cook. Do this to various parts of the pan until there are no runny eggs on top left and the eggs are cooked. May need to decrease heat a little more during this last part.
Add the shredded cheese and ham to one half of the eggs. Add some more black pepper as well if you'd like. Gently fold the empty half over the side with the ham and cheese. Top with a bit more cheddar cheese and some chopped parsley if desired. YUM!!
