Tex-Mex Spinach Omelet

Step 1: In a medium bowl, combine eggs, cilantro, salt, and cumin.

Step 2: Beat with a whisk or rotary beater until frothy.

Step 3: Coat an unheated 10-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat.

Step 4: Pour egg mixture into prepared skillet. Cook, without stirring, for 2 to 3 minutes or until egg mixture begins to set. Run a spatula around edge of skillet,

Step 5: Lifting egg mixture so uncooked portion flows underneath.

Step 6: Continue cooking and lifting edges until egg mixture is set but is still glossy and moist.

Step 7: Sprinkle with cheese.

Step 8: Top with three-fourths of the spinach and half of the Corn-Pepper Relish. Using the spatula, lift and fold an edge of the omelet partially over filling. Top with remaining spinach and the remaining relish.

FOR THE CORN-PEPPER RELISH

Step 9: In a small bowl, combine 1/4 cup chopped red sweet pepper; 1/4 cup frozen whole kernel corn, thawed; 2 tablespoons chopped red onion; and 1 tablespoon snipped fresh cilantro. you can heat this up by just sauteing a little bit if you so wish

Step 10: Cut omelet in half; transfer omelet to warm plates.