Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting pan
to coat bottom and sides.Saute onion until tender, about 3 minutes.
Combine eggs, milk and pepper.
Increase heat to medium to high.Pour egg mixture into skillet. Stir
once nad cook until edges begin to set. using a fork, gently pull the
edges of the eggs away from the sides of the pan so that the uncooked
portion flows under the cooked edges.Continue until most of the egg
mixture is set but the surface of the omelet is slightly wet.
Sprinkle cheese, bacon and nuts over the top of the omelet.Fold in
half; cut into two pieces. Garnish with fresh fruit.Serve
immediately.
