In a small bowl beat eggs and half and half (water) and add a pinch of salt and black pepper. Set aside.

In a skillet over medium heat melt butter and add chopped peppers. Cook for 5 minutes, until slightly browned. Add spinach, green onions, some salt, pepper and 1/8 tsp garlic powder. Stir and cook for 2 minutes.

For the eggs, you can use the same skillet that you used for the vegetables, just transfer them to a small bowl and wipe skillet with paper towel.

Melt the remaining butter over medium heat and add eggs. When eggs start to set around the edges (in about 1 minute), using a rubber spatula or wooden spoon start to pull them from the side to the center so the uncooked eggs will cook too. Repeat this until omelet is almost cooked, but a layer of unset egg is visible on top. Add vegetables and crumbled cheese over half of the omelet. With a spatula fold unfilled half over filling.

Remove from heat, transfer to a plate and serve warm.