| 1 | Whisk eggs, water, salt and pepper until blended. |
| 2 | Have your fillings chopped and at room temperature and your serving plates ready. |
| 3 | For each omelet: heat a 10-inch nonstick skillet until it"s good and hot and a drop of water flicked onto the surfaces bounces. |
| 4 | Add 1 tablespoon margarine and tilt pan to coat. |
| 5 | Add ?cup egg mixture. |
| 6 | Work your way around the pan, drawing egg from edge to center. |
| 7 | Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded. |
| 8 | Holding skillet handle in your left hand, pointed at your navel, put ?the cheese and broccoli on the left half of omelet (lefties reverse). |
| 9 | Fold unfilled side over filling. |
| 10 | If omelet tears, don"t despair! Holding the skillet handle in the right hand, take a plate with the other. |
| 11 | Invert skillet so omelet falls upside-down onto plate. |
| 12 | This way you"ll have a smooth surface on top |
