BEAT EGGS WITH WATER AND SALT. HEAT MARGARINE IN A TEN INCH SKILLET OVER MEDIUM HEAT. COOK VEGETABLES IN MARGARINE FOR TWO MINUTES, STIRRING FREQUENTLY. POUR EGGS INTO SKILLET. AS MIXTURE BEGINS TO SET AT BOTTOM AND SIDES GENTLY PULL COOKED PORTIONS TO MIDDLE SO UNCOOKED TOP CAN RUN TO SKILLET BOTTOM. DO NOT STIR. COOK 3 TO 5 MINUTES OR UNTIL EGGS ARE SET.