Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Beat eggs in a medium bowl.
Add cooked noodles, cheese, onion, green pepper, tomato, 1/8 teaspoon salt, garlic powder and white pepper.
Melt butter in an 8 inch omelet pan or skillet.
Pour noodle mixture evenly into pan.
Cook uncovered over medium heat until most of the liquid has evaporated and omelet is golden brown, 3 to 5 minutes.
Remove from heat.
Place a large dinner plate upside-down over the pan.
Invert pan and plate.
Remove the pan.
Then carefully slide the omelet from the plate back into pan to cook the other side.
Cook 2 to 3 minutes longer to brown.
Remove from heat.
Carefully transfer the browned omelet onto a hot platter.
Serve at once.
Makes 2 servings.
Variation Add 1 slice of ham or salami, cut in thin strips, or 2 slices drained, cooked, chopped bacon to mixture before cooking.