Add 1 tsp of oil to 6 to 8-inch nonstick omelet pan or skillet and cook spinach on medium heat until wilted. Remove from heat and set aside
In small bowl, mix eggs, water, and salt and pepper
Add remaining oil to skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.
If using cheese, add half of the shredded cheese to half of the omelet. This ensures that it melts.
When top surface of eggs is thickened and no visible liquid egg remains, place wild rice and spinach on the cheesy side of the omelet and top with remaining cheese. Fold omelet in half with spatula.
Slide omelet onto plate and serve immediately. This omelet is delicious by itself or with hot sauce or salsa.