Whisk the eggs in a bowl until light and fluffy and uniform in color.
Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.
Bobby roasts his peppers by tossing in oil, seasoning with salt and pepper and roasting on a baking sheet in a 425 degrees F oven until soft and blistered. Put them in a bowl, cover with plastic, let steam and then peel and seed.