Asparagus and Gruyère Omelet

In 2-quart saucepan, heat olive oil on medium. Add asparagus and 2 tablespoons water. Cook 5 minutes or until tender-crisp; remove from heat. Shred Gruyère cheese. Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm. In medium bowl, place eggs, water, salt, and black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.) In 8-inch nonstick skillet, melt 1 1/2 teaspoons margarine on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet. After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes. Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkle one-fourth of asparagus and Gruyère on half of omelet. With spatula, fold unfilled half over filling. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining margarine, egg mixture, asparagus, and cheese to make 4 omelets in all. Serve with toast and tomato wedges if you like.