Egg and Vegetable Stack

In small bowl, beat eggs with water, salt and pepper. Coat a 7-inch crepe or omelet pan with butter or margarine, tilting pan to coat evenly. Add 1/4 of egg mixture and tilt pan to spread eggs across surface. Cook over medium heat, moving pan over heat source, until omelet is set but still moist. Turn omelet out onto serving plate and cover to keep warm. Repeat this process to make 3 more omelets. Cook asparagus in microwave safe dish until tender, 1-2 minutes on high power. Mix with salsa and chopped tomato in small bowl. Place this filling between the omelet layers. Place stack in 9" square glass baking dish. Heat in 350 degree oven for 5-10 minutes until hot. Cut into wedges to serve. Serves 4