Mexican Omelette

1 c each: chopped yellow and green pepper
1/2 c chopped onion
4 whole eggs
4 egg whites
1/4 c water
1/2 cheddar cheese, shredded
1/2 c salsa

Spray large non stick skillet with cooking spray. Add peppers and onions. Cook for 5 minutes. Remove from skillet and set aside.
Beat while eggs, egg whites and water until well blended. Pour into skillet and cover. Cook for 6 minutes until the egg mixture is set but top is still moist.
Top with pepper mixture and cheese. Gently fold omelette in half. Cover and cook for 3 minute or untill cheese is melted.
Serve topped with salsa.