Heat 12-inch nonstick skillet over medium heat. In medium bowl, beat 4 eggs, 2 tablespoons milk and the salt with whisk. Pour half of egg mixture into hot skillet. Gently rotate skillet to spread egg mixture evenly over bottom. Cook 1 to 2 minutes or just until eggs begin to set up around edges. Sprinkle 2 tablespoons of the green chiles over eggs. Carefully roll up, using pancake turner and letting egg mixture set up as you roll. Transfer omelet to warm plate; cover to keep warm. Repeat with remaining egg mixture and green chiles.