In a medium bowl, whisk together the eggs, egg white and water. Set aside.

Heat the olive oil in a medium skillet set over medium heat. Add the red pepper and white pieces of the green onion. Cook, stirring occasionally, until the vegetables are starting to soften.

Add the green parts of the green onion, the ham and the pepper, and cook for 1 more minute. Transfer the mixture to a bowl and set aside.

Wipe out the skillet, set it over medium-high heat and coat it with cooking spray.

Add egg mixture to pan and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked. (See How to: Make an Omelet)

When the egg is mostly cooked, but still slightly liquid on top, add the fillings to one side of the omelet.

Fold over the omelet, cut in half and place one piece of the omelet on each bottom half of the toasted English muffin.

Spoon 1 tablespoon of salsa on each sandwich and top with the other half of the English muffin. Serve.