Instructions

1. Whisk egg whites with the water; season with salt and pepper.
2. Heat 1 teaspoon oil in a small skillet over medium. Add half the egg-white mixture; cook, pulling in eggs from edges with a flexible heatproof spatula to allow runny parts to run underneath, until nearly set, 2 to 3 minutes.
3. Top with half the cheese and salsa. Gently slide omelet onto a plate, tipping skillet to fold over omelet on plate. Repeat with remaining egg-white mixture, cheese, and salsa. Serve with flatbread, if desired.