Instructions

Make It

Cook and stir vegetables in large nonstick skillet on medium-high heat 5 min. or until crisp-tender. Remove vegetables from skillet; set aside.
Whisk whole eggs, egg whites and water until blended. Pour into skillet; cover. Cook 6 min. or until egg mixture is almost set but top is still moist. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
Top omelette with vegetables and 1/4 cup cheese. Slip spatula underneath, tip skillet to loosen and gently fold omelette in half. Top with remaining cheese; cover. Cook 3 min. or until cheese is melted. Serve topped with salsa.