---------- Recipe via Meal-Master (tm) v8.03
  Categories: Brunch
       Yield: 4 Servings
       8 lg Eggs
     1/2 c  Water
     1/2 ts Salt
            Pepper to taste
   1 1/3 c  Shredded Cheddar cheese
       2 c  Cooled, cooked broccoli
       4 tb Margarine or olive oil
   1. Whisk eggs, water, salt and pepper until blended.
   Have your fillings chopped and at room temperature and
   your serving plates ready.
   2. 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. Add 1 tablespoon margarine
   and tilt pan to coat. Add 1/2 cup egg mixture. Work
   your way around the pan, drawing egg from edge to
   center. Repeat until egg stops flowing but is still
   moist on top (egg will cook thoroughly as omelet is
   filled and folded.
   3. Holding skillet handle in your left hand, pointed
   at your navel, put 1/4 the cheese and broccoli on the
   left half of omelet (lefties reverse). Fold unfilled
   side over filling. If omelet tears, don't despair!
   4. Holding the skillet handle in the right hand, take
   a plate with the other. Invert skillet so omelet falls
   upside-down onto plate. This way you'll have a smooth
   surface on top.
   Recipe By     : Womans Day, daily recipe