Liberally coat a small skillet with oil spray and preheat the pan over medium heat. Sauté the onions, mushrooms, and bell peppers until soft, 5 to 7 minutes.
In a small bowl beat the whole egg with the egg whites. Add the eggs to the skillet.
When the bottom of the omelet is cooked, gently flip and cook the other side. Fold one side over the other.
Top the omelet with the salsa and serve.
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