Instructions: Combine strawberries, banana, sugar, lemon peel and juice in medium bowl; mix lightly. Cover; let stand 15 minutes. Meanwhile, mix eggs, salt and water with fork in small bowl. Heat 1 tablespoon butter in 8-inch skillet over medium-high heat until just hot enough to sizzle a drop of water. Pour in half of egg mixture (about 1/2 cup). Mixture should set at edges at once. With back of pancake turner, carefully push cooked portions flow to bottom. Tilt pan to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, spread 1/2 cup fruit mixture over half of omelet. With pancake turner, fold in half, turn onto heated platter.

Keep warm. Repeat with remaining egg mixture. Top with remaining fruit mixture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.