Get all ingredients together. Divide the eggs (2 & 2), the cheese (1-1/2 each), and bread (2 & 2)
Slice down the middle, and cut 1/4-inch thick the 1-2 hotdogs, depending on size of omelet. Heat a small skillet with vegetable oil on medium to medium-high heat. Add cut hotdogs and fry until brown.
Remove cooked hotdogs and set aside.
Beat 2 eggs, 1 tbsp of milk, salt and pepper to taste. In a non-stick small skillet or omelet pan, add 1 tsp of butter on medium heat. Add the omelet. While cooking, take your egg turner and tile your pan and slide your eggs up a little to cook the uncooked eggs.
Add the hotdogs and 1/2 slice of cheese to one side of omelet, take to side without the mixture, and flip over to the mixture side.
Cook about a minute or so. Turn omelet over and cook about a minute or so. Place a slice of cheese on top (cut into). Remove from pan onto a plate. Do the second omelet the same way as the first.