In a bowl combine the strawberries and the orange segments with 2 tablespoons of the sugar. Cover and let stand at roomtemperature for 10 minutes. In a separate bowl beat together the eggs, 2 tablespoons water, the remaining sugar, and the flour, and set aside. Coat an 8-inch nonstick skillet with cooking spray, and heat over medium-high heat. Pour in half the egg mixture. As the mixture sets at the edges, using a spatula, gently push the cooked portions toward the center. When the eggs are almost set, place 1/2 cup of the fruit filling in the middle of the omelette. Fold both sides of the omelette toward the center tapering one end to form a cone shape. Slide onto a warm plate. Repeat the procedure to make the second omelette. Garnish with the remaining fruit filling.