(Note: this recipe makes two large omelets.) In a large bowl, beat the eggs and stir in the dried herbs. Divide the butter and melt it in two large nonstick or cast iron skillets over medium heat.
Add half the eggs to each pan, and scramble them gently until they start to become firm, then, using the back of a spatula, form them evenly into a circular shape.
Put 1/4 cup of sauce on one side of each omelet, then top it with half the pepperoni (optional), 1/3 cup of cheese, and 1/2 cup of spinach.
Using a large spatula, fold the half of each omelet without the fillings over the other half. If you like your omelet a little more well done, cover it for 1 more minute, then slide each omelet onto a plate, cut them into halves or slices (a pizza cutter works well), and serve them immediately, seasoned with salt and pepper, if desired.