Combine all topping ingredients in a bowl; set aside.

Melt butter in a 10-inch nonstick skillet over medium heat until sizzling. Add garlic; cook 1 minute.

Beat eggs, water, salt and pepper in a bowl at low speed until light in color and well mixed. Pour eggs into hot skillet. Cook 2 minutes; lift edge of eggs with heat proof spatula to allow uncooked portion to flow underneath 3-4 minutes or until mixture is almost set.

Sprinkle mozzarella cheese over half of omelet. Cover; let stand 1-2 minutes or until cheese is melted. Gently fold other half of omelet over cheese.

Place omelet onto plate; top with Parmesan cheese and tomato mixture. Cut in half.