3 eggs
2 tbsp. water
Salt and pepper to taste
6 oz. ground chuck
1/4 c. fresh tomatoes, chopped fine
1/4 c. onion, chopped fine
1/4 c. bell pepper, chopped fine
1 tsp. butter

Beat eggs, water, salt and pepper until blended. Heat 1 teaspoon butter in skillet until it sizzles. Tilt skillet to grease sides. Pour egg in. Loosen edges with spatula to allow uncooked eggs to flow underneath. Shake pan slightly while cooking. Sprinkle remaining ingredients over top of eggs. Cook about 1 minute longer. Remove from heat and flip side of omelet over to fold. Tilt pan and slide onto hot plate. Serve immediately.