In bowl, beat eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In 8 inch skillet, melt butter over medium-low heat; add egg mixture.
As eggs set, lift edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa if desired.