Instructions: In a medium saucepan, combine cooked, drained broccoli with cream cheese and seasoned salt. Heat over medium heat until cheese is melted. Hold warm while preparing omelets.

Beat eggs, water, salt and pepper until well blended. In a 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1/3 of the butter until just hot enough to sizzle a drop of water.

Pour in 1/3 of egg mixture. Mixture should set immediately at edges. Carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.

While top is still moist and creamy-looking, fill with about 1/2 cup broccoli mixture and 4 slices of tomato. Fold pancake in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Repeat two more times with remaining ingredients.

This recipe yields 3 servings.

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