Crack eggs in a small bowl. Add water, salt and pepper and whisk well.
Heat balsamic vinegar in a small saucepan over low heat to thicken. Watch carefully so that it doesn’t get too thick and stick to the bottom!
Slice peach thinly (about 1/4 inch).Thinly slice mint and basil into thin ribbons. Heat a small skillet over medium heat. Spray or coat lightly with olive oil.
Pour eggs into warm pan. Cover and cook until almost set, about 5 minutes.
Add peach slices and blueberries to one half of the omelet and continue to cook, about two minutes. Add arugula, mint and basil and immediately turn half of the omelet over: Carefully with a spatula, flip the half of the eggs without berries and peaches over the other side to form a half-circle.
Loosen omelet completely from the pan and serve over arugula drizzled with balsamic reduction. Sprinkle with salt and freshly-cracked black pepper (optional).
Keywords: omelet with fruit, peach blueberry omelet, arugula omelet