In a mixing bowl, whisk together the eggs and milk until fully combined. Set aside.

Heat a small non-stick skillet over medium heat and add half a tablespoon of olive oil to lightly coat the pan.

Pour ¼ of the egg mixture into the skillet, swirling the pan gently to ensure the eggs cover the bottom evenly.

Use the back of a fork to gently stir the eggs as they begin to cook, helping them set without sticking to the pan.

On one half of the omelette, evenly sprinkle ¼ of the D'Orsogna Double Smoked Ham, sliced mushrooms, grated cheese, and chopped chives. Season with salt and pepper to taste.

Allow the omelette to cook for about a minute, just until the edges start to firm up.

Using a plastic spatula, carefully fold the omelette in half to cover the fillings, creating a neat, enclosed shape.

Slide the cooked omelette onto a warm plate, and repeat the process for the remaining egg mixture to create three more omelettes.

Once all omelettes are prepared, season with an extra pinch of salt and pepper if desired, and serve immediately.