|American cheese||1 Cup (16 tbs), shredded|
Melt margarine in 10-inch skillet.
Beat eggs, salt, pepper, and water until blended.
Pour into skillet.
Cook over low heat; as mixture begins to set, lift with spatula to let uncooked portion go to bottom of pan.
When almost set, sprinkle with cheese and increase heat to brown bottom.
Loosen edges of omelet and fold in half.
Serve from skillet or put on hot serving platter.