Ricotta-Thyme Mushroom Omelets with Paprika Sweet Potatoes

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the sweet potato with two-thirds of the olive oil, the paprika, half of the salt and half of the black pepper. Spread on the pan and roast 30 to 35 minutes, flipping once, until browned and tender.
3. While the potatoes roast, whisk the eggs with the milk, a quarter of the remaining salt and the remaining black pepper in a bowl; set aside.
4. Heat the remaining olive oil in a 10-inch nonstick skillet over medium-high heat. Add the mushrooms and cook 6 to 7 minutes until browned. Stir in the garlic and thyme for 30 seconds, then add the spinach and the rest of the salt and cook until wilted. Transfer the filling to a plate and wipe out the skillet.
5. For each omelet, melt a quarter of the butter in the skillet over medium-low heat. Pour in a quarter of the egg mixture and stir gently, then let it set, lifting the edges so loose egg flows under, about 2 minutes.
6. Spoon a quarter of the mushroom filling and a quarter of the ricotta over half of the omelet. Cook until the eggs are set and reach 160°F (71°C), then fold over and slide onto a plate. Repeat with the remaining butter, egg mixture, filling and ricotta.
7. Sprinkle the omelets with the green onion and serve with the roasted sweet potatoes.