Beat the eggs and water well with a fork. Add salt and pepper to taste. Pour the egg mixture into a non-stick pan that has been coated with the olive oil. Cook the eggs on medium high heat, gently pushing the cooked outer edges inward, allowing the raw eggs to fill in the outer edges. Continue this process until eggs are mostly solid. Add the pepper jack cheese to half of the cooked eggs. Carefully lift the side that has no cheese and fold over the cheese. The heat of the eggs will melt the cheese inside. Slide the omelette onto a serving plate. Serve with salsa.