1 c  Fresh strawberries -- hulled
And sliced
1    Banana -- sliced
1 1/2 tb Sugar
1/4 ts Grated lemon peel
1 tb Fresh lemon juice
4    Eggs
1/4 ts Salt
1/4 c  Water
2 tb Butter -- divided

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.