Combine strawberries, banana, sugar, lemon peel& juice in medium bowl; mix lightly; cover; let stand 15 minutes.
Meanwhile, mix eggs and salt with fork in small bowl.
Heat 1 tbsp butter in skillet; pour in half of egg mixture (about 1/2 cup); mixture should set at edges at once.
With back of pancake turner push cooked portions of edges toward center so that uncooked portions flow underneath; slide pan rapidly back& forth over heat to keep mixture in motion.
While top is still moist& creamy-looking spoon 1/2 cup fruit mixture over half of omelet; with pancake turner, fold in half; turn onto platter; keep warm.
Repeat with remaining butter, egg mixture& 1/2 cup fruit mixture.
Top omelets with remaining fruit mixture.
