Smoky Pepper and Onion Folded Omelets

Steps

1. Prepare the fruit first: toss the mango and pineapple with the lime juice in a bowl and set aside.
2. Slice the red bell pepper, green bell pepper and onion; crumble the queso fresco and chop the cilantro.
3. Heat half the olive oil in a nonstick skillet over medium heat. Add the onion, red bell pepper and green bell pepper and cook 8 to 10 minutes until soft and lightly browned.
4. Stir the smoked paprika, cumin and half the salt into the vegetables, cook 30 seconds, then move the vegetable filling to a plate and wipe out the skillet.
5. In a bowl, whisk the egg, egg white, ground black pepper and the remaining half of the salt until smooth.
6. For each omelet, heat a quarter of the remaining olive oil in the skillet over medium-low heat. Pour in a quarter of the egg mixture and cook, pulling the edges toward the center, until almost set.
7. Spoon a quarter of the vegetable filling and a quarter of the queso fresco over one half, fold the other half over, and cook 1 minute more until the eggs reach 160°F (71°C) and no runny egg remains.
8. Slide onto a plate and keep warm while you make the remaining three omelets the same way.
9. Sprinkle the omelets with the cilantro and serve with the lime-dressed mango and pineapple.