1Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
2Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
3Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.