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Pour milk into beaten eggs and whisk until frothy.
Melt 1 tablespoon butter in a medium pan or skillet over medium-high heat and pour half of egg mixture into the pan.
Swirl pan so eggs evenly coat the bottom. Season with salt and pepper and let cook for 30 seconds.
Gently push cooked egg to one side of the pan so that space frees up for uncooked egg. Let cook another 10-15 seconds.
Sprinkle ½ of cheese on the more cooked portion of eggs and add ½ of cubed ham. Gently lift up the edge of the eggs so they don’t stick to the pan.
Fold the now-cooked portion of eggs over onto the cheese and ham, and carefully slide the omelette onto serving plate.
Continue with second omelette and remaining ingredients.
Garnish with more cheese and ham.