BEAT eggs, cream cheese spread, shredded cheese and water with wire whisk until well blended. Stir in green onions; set aside.

MELT butter in 8-inch nonstick skillet on medium heat. Add egg mixture. Cook 3 to 4 min. or until set, lifting edge slightly with spatula as egg mixture sets to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, slip spatula underneath omelette, tip skillet to loosen and gently fold omelette in half.

SLIDE omelette onto serving plate; cut in half to serve.