Combine peaches, honey and vanilla in a small bowl and set aside.
Whisk eggs in a small bowl.
Melt butter in a 15 cm (6-inch) non-stick skillet over medium-high heat and swirl to coat pan. Pour in eggs. As mixture begins to set, lift edges with spatula to allow the uncooked egg to flow underneath.
Cook until bottom is set and top is almost set.
Spread peaches and almonds over half of the omelette. Fold the other half over the peaches, using the spatula, and tilt the skillet so that the omelette slides out of the pan.