Preheat oven to 325 degrees.
Line a half sheet pan (12 x 17 inches) with a silicone Silpat liner. Or be sure to liberally grease the pan if you do not have a liner.
Add the eggs, cottage cheese, Parmesan cheese, water, salt and pepper to blender. Blend on high for about a minute.
Pour the egg mixture into the prepared sheet pan. Evenly top the eggs with the desired fillings (I used mushrooms that I had browned in butter).
Bake for 12 - 15 minutes or until the eggs are firm to the touch and cooked through.
Allow the eggs to cool in the pan for about 10 minutes. Slice into 8 rectangles and roll into omelettes. Eggs will keep in an airtight container for up to three days. Or wrap each roll in a tortilla with some shredded cheese and freeze for up to one month.