Herbie The Omelet

• 6 eggs
• 2 tablespoons milk
• 2 tablespoons water
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 2 teaspoons vegetable oil
• 1/4 cup shredded Italian cheese blend
• 1/4 cup Baby Spinach, shredded
• 1 teaspoon fresh basil, minced
• 1 teaspoon fresh tarragon, minced
• 1 teaspoon fresh chives, minced

1. Combine the eggs, milk, water, salt and pepper in a bowl; whisk together.
2. Spray a 12-inch skillet with non-stick cooking spray; heat pan over medium-high heat. Add the oil, swirling to coat pan.
3. Add egg mixture and cook until bottom is set, lifting edges of omelet and tilting skillet to allow eggs to flow beneath to cook, about 8 minutes.
4. Top eggs with cheese, spinach and fresh herbs. Fold omelet in half. Continue cooking until cheese melts and spinach wilts, about 2 minutes.

eggs, milk, water, salt, fresh ground pepper, vegetable oil, italian cheese, fresh basil, fresh tarragon, fresh chives

Taken from www.food.com/recipe/herbie-the-omelet-311521 (may not work)