In a medium bowl, whisk together the eggs and milk. Season to taste with sea salt and fresh pepper. Coat a medium non-stick skillet with the fat of your choice. Cook the eggs over medium heat, stirring as if preparing scrambled eggs, until they are almost set. Smooth the mixture evenly in the pan. Spread the Emily’s Taco Salsa over the eggs, then sprinkle the cheddar cheese over the top. Cover the pan, turn off the heat, and let sit until the cheese has melted and the omelet has completely set. Carefully fold the omelet in half, and transfer to a heated serving platter. If desired, serve with more Emily’s Taco Salsa, warm black beans and corn bread. Makes four servings.