Melt margarine in a small skillet over medium heat. Add bell pepper and onion; cook until tender. Add tomato sauce and Worcestershire sauce; simmer 5 to 7 minutes. Keep warm on low heat. In a medium bowl, beat egg substitute, water and black pepper until combined; pour into medium nonstick omelet pan or skillet sprayed with nonstick vegetable spray. Cook on medium heat without stirring. When omelet is brown on bottom and almost firm on top, spoon half of sauce over half of omelet. Fold other side of omelet over the sauce. Cut into half; place on 2 serving plates. Spoon remaining sauce over each serving. Makes 2 servings.