Prepare the ingredients. Beat the eggs with the milk, salt, and pepper. Heat the oil over medium heat in a nonstick skillet, spreading it around the pan with a brush, and sauté the onion until it becomes translucent.

Add the carrot, mix, and let it cook as well. Once the carrot is cooked, pour the beaten eggs over the top.

Stir and cover, letting it cook until almost set on top.

Flip the omelet onto a plate, then return it to the skillet to cook the other side. Cook to your preferred doneness—I like my eggs well done. Serve with toast or your favorite side.