Melt butter in an ovenproof skillet or omelet pan over medium-low heat, coating the bottom and sides.

Sauté chopped green onions until tender, about 3 minutes.

While onions cook, whisk together eggs, milk, and pepper.

Increase heat to medium-high.

Pour the egg mixture into the skillet and cook until the edges begin to set.

Using a fork, gently pull the cooked edges of the eggs away from the sides of the pan, allowing uncooked egg mixture to flow underneath.

Continue cooking until most of the egg mixture is set, and the surface is slightly wet.

Sprinkle chopped brie cheese, crumbled bacon, and chopped pecans over the top of the omelet.

Fold the omelet in half.

Cut into 2 pieces and serve immediately.

Serve with fresh fruit if desired.