Tex-Mex Spinach Omelet

1 cup refrigerated or frozen egg product, thawed, or 4 eggs
1 tablespoon snipped fresh cilantro
Dash salt
Dash ground cumin
Nonstick cooking spray
1/4 cup shredded Monterey Jack cheese with jalapeño chile peppers, reduced-fat cheddar cheese, or reduced-fat Swiss cheese, shredded (1 ounce)
3/4 cup fresh baby spinach leaves
1 recipe Corn-Pepper Relish

In a medium mixing bowl beat egg product, cilantro, salt, and cumin with a whisk or rotary beater until frothy.  Coat an unheated 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat or until skillet is hot.  Pour egg mixture into prepared skillet. Cook, without stirring, until egg mixture begins to set on the bottom and around edge. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Sprinkle with cheese. 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. Cut omelet in half; transfer omelet to warm plates. Corn-Pepper Relish: 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. Makes: 2 servings

Thanks Vernalisa