BEAT eggs and water in small bowl until blended.

COAT 6- to 8-inch nonstick omelet pan or skillet with cooking spray. HEAT over medium-high heat until hot. POUR  in egg mixture. Mixture should set immediately at edges.

Gently PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains, PLACE broccoli and cheese on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. SEASON with salt and pepper if desired.