PREPARATION:

1. Combine strawberries, banana, sugar, lemon peel and juice in medium bowl; mix lightly. Cover; let stand 15 minutes at room temperature.
2. Combine eggs, water and salt in small bowl. Melt 1 tablespoon butter in 8-inch omelet pan or skillet over medium heat.
3. Add 1/2 egg mixture (about 1/2 cup). Lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Shake pan to loosen omelet.
4. Cook until almost set; add 1/2 cup fruit filling. Fold in half. Turn out onto plate. Keep warm. Repeat with remaining butter and egg mixture. Top with remaining fruit filling.