In an 8" nonstick skillet over med. heat, sauté dandelion buds and red pepper in 1tbsp. butter for 2-3 min; remove and set aside.
In the same skillet, melt remaining butter.
In a small bowl, beat eggs and water. Pour into the skillet; cook over med. heat.
As eggs set, lift edges, letting uncooked portion flow underneath.
When the edges are set, sprinkle with cheese.
Spoon dandelion mixture over half of the eggs; fold omelet in half.
Yield: 2 servings.
Garnish with dandelion blossoms if desired.