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  • 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

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