ready in 20 min.
Heat butter on nonstick griddle over medium heat. Add bell pepper, onion and garlic. Saute until tender, or about 3 minutes. Increase heat to medium-high.
In a small bowl, beat eggs, water, parsley and thyme together.
Pour egg mixture onto the griddle. Eggs should start to set immediately at edges. Gently move eggs so all portions cook evenly. When eggs have thickened, sprinkle cheese over eggs. Add pepper and onion mixture. Fold omelet in half and slide omelet onto plate. Season with freshly ground black pepper. Serve immediately.