At home; Combine all dry vegetables in a baggie. Combine the eggs, milk and flour in another baggie.
At camp; Rehydrate salsa torn in strips in 1/3 C water. Add more water, as necessary. With enough water to cover, rehydrate the vegetables. Drain excess water into measuring cup and add enough water to make 1 C. Stir in the egg mixture. Saute vegetables in 1 Tbsp oil or margarine, then add omelet mix (Optional: +cheese), rotating pan and scraping often to prevent burning. Top with Salsa.