Whisk eggs and water in small bowl.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat.
Pour in egg mixture. As eggs set at edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
When eggs are almost set on surface but still look moist, cover half of omelette with ricotta cheese. Top with bruschetta. Fold unfilled half of omelette over filled half.
Cook for a minute, then slide omelette onto plate.
Bruschetta is a mixture of chopped tomatoes, onions, garlic, basil and olive oil served over toasted slices of baguette.