Cook the 3 oz ground beef in a small skillet over medium-high heat for 4 minutes, breaking it into crumbles. Drain excess fat, then stir in the 1/4 tsp Worcestershire sauce, 1/4 tsp onion powder, 1/4 tsp garlic powder, and 1/8 tsp salt. Cook 1 more minute and set aside.

Whisk together the 3 large eggs, 1 tbsp whole milk, 1/4 tsp salt, and 1/8 tsp black pepper for about 30 seconds until smooth and uniform.

Melt the 1 tsp butter in a 10-inch non-stick skillet over medium-low heat. Pour in the egg mixture and cook for 1 to 2 minutes, pushing cooked edges toward the center until the surface is mostly set but still glossy.

Sprinkle the 1 oz cheddar over one half of the omelette, then top with the seasoned beef, 2 tbsp diced white onion, 2 tbsp diced tomato, and 1 tbsp chopped dill pickle slices. Fold the bare half over the filling and let it sit for 30 seconds.

Slide the omelette onto a plate seam-side down and drizzle the 1 tbsp ketchup and 1 tsp yellow mustard across the top.