In a small oven proof skillet, melt the butter over medium low heat.
In the meantime whisk together eggs, salt, pepper and water. Pour whisked eggs into skillet.
Allow to cook 1-2 minutes until beginning to firm around the edges.
Add the Wholly Guacamole and chopped vegetables and shredded cheese to the right half of the omelet.
Place the skillet underneath the broiler in your oven for 60-90 seconds until omelet starts to firm and veggies soften. Remove from oven.
Place back on stovetop and cook until omelet is cooked through, approximately 30 seconds to a minute more.
Fold omelet over, place on a serving dish and top with Wholly Guacamole and remaining chopped tomatoes.