In small bowl beat eggs, water, salt, and pepper with a fork until
blended.
In skillet heat margarine over medium heat until it sizzles and
begins to brown.
Remove form heat; tilt pan to coat sides.
Return skillet to heat. Add egg mixture and cook on medium
heat without stirring. Outer edges may be lifted to allow
uncooked egg to flow under when pan is tilted.
When omelet is set on th bottom and set but shiny on top,
remove form heat. Sprinkle cheese over half of omelet. With
spatula gently fold th other side over the cheese.
Cut into 2 servings and lift separately form pan or tilt skillet to
roll omelet onto serving plat.
Variation: For Western Omelet, omit cheese and salt. Stir ¼ cup
finely minced cooked ham, 2 tablespoons chopped onion, and
2 tablespoons chopped green pepper into egg mixture before
cooking. Exchange information is as follows:
For 2 servings
Serving Size : ½ cup
Calorie : 179
Fat: 13 (gm)
Sodium : 335.9(mg)
Fiber : 0.4 (gm)
Protein : 12.9 (gm)
Carbohydrate : 1.9 (gm)
Potassium : 171.1 (mg)
Cholesterol : 419 (mg)
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