2tablespoonsunsalted butter, at room temperature, divided
1cupany combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
4 1/2-ounce ladle
ACTIVE TIME: 30 minutesminutes
TOTAL TIME: 35 minutesminutes
Add eggs, water, salt, and herbs to blender and combine on high for 5 to 10 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 scoop of egg mixture into center of pan and stir vigorously with a rubber spatula for 5 seconds.
As soon as the egg begins to form a semi-solid mass, lift the pan and tilt in a clockwise motion until the excess liquid pours off into the pan. Use your spatula to shape the mixture into a round and losen the edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto two-thirds of the surface of the omelet.
Loosen the egg from the pan by giving it a shake. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over the third of the omelet without filling. Slide omelet onto plate and fold over so that the omelet forms a tri-fold. Coat with 1/2 teaspoon butter.
Repeat process above for remaining 3 servings. Serve immediately.