Melt butter in a 10-inch ovenproof skillet or omelet pan over low heat, tilting pan to coat bottom and sides. Saute onions until tender, about 3 minutes. Combine eggs, milk and pepper. Increase heat to medium or high. Pour egg mixture into skillet. Stir once and cook until the 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 still slightly wet. Sprinkle cheese, bacon and nuts over top of omelet. Fold in half; cut into 2 pieces. Garnish with fresh fruit. Serve immediately.

Recipe Courtesy of ButterIsBest.com.