1. Prepare your egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This helps incorporate air and makes the eggs fluffier.

2. Gather your fillings: Have your shredded cheese, cooked protein (like diced ham or crumbled sausage), and any optional vegetables (such as chopped spinach or bell pepper) ready and within reach. This “mise en place” makes the cooking process smoother.

3. Heat the pan: Place a non-stick skillet over medium heat. Add the olive oil or butter and let it melt and coat the bottom of the pan. You’ll know it’s ready when the oil shimmers or the butter is fully melted and lightly bubbling.

4. Cook the eggs: Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set and lift slightly from the pan.

5. Add fillings and fold: Once the edges are set but the center is still a bit runny, sprinkle the cheese, cooked protein, and any optional vegetables evenly over one half of the eggs.

6. Finish cooking: Using a spatula, gently fold the other half of the eggs over the fillings. Continue to cook for another 2-4 minutes, or until the cheese is melted and the eggs are cooked through to your desired doneness. The center should be set, not liquid.

7. Serve immediately: Slide the protein-packed breakfast onto a plate and enjoy while warm.