Lemony Ricotta Mushroom-Spinach Omelets with Pears

Steps

1. Prepare the fruit first: toss the pear slices and raspberries with the mint and set aside.
2. In a small bowl, stir the ricotta with the parmesan and lemon zest to make the filling cream; set aside.
3. In a large bowl, whisk the egg, egg white, half of the salt and the black pepper until smooth.
4. Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the mushrooms with the thyme and cook 6 to 7 minutes until browned. Add the garlic and cook 30 seconds.
5. Add the spinach and the remaining half of the salt and cook until just wilted, about 1 minute. Move the mushroom-spinach filling to a plate and wipe out the skillet.
6. Make one omelet at a time: melt one quarter of the butter in the skillet over medium-low heat, pour in one quarter of the egg mixture, and stir gently, then let it set into an even layer, 2 to 3 minutes.
7. Spoon one quarter of the ricotta cream and one quarter of the mushroom-spinach filling over half of the omelet, cook until the eggs are no longer runny and reach 160°F (71°C), then fold it over and slide onto a plate.
8. Repeat three more times with the remaining butter, egg mixture, ricotta cream and filling, one quarter at a time.
9. Serve each omelet with the pear, raspberry and mint fruit on the side.