- 10 eggs, warmed for 5 minutes in hot water
- 1/4 cup water
- 2 heavy pinches salt
- 1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
- 4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
- 1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds.
Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet.
Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter.
Repeat process above for remaining 3 servings. Serve immediately.