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1
For the omelet: In a large bowl, whisk the eggs until well-whipped.
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2
Add the chives, thyme, salt and pepper, whisking together.
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3
Next, in a nonstick omelet pan over medium-high heat, add the oil and allow the pan to heat until hot.
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4
Turn the heat off, add the spinach and toss: This step should be done quickly, being careful not overcook or wilt the spinach.
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5
Next, place the same pan over high heat, allow the pan to get hot, reduce the heat to medium, and add the whisked eggs.
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6
Once the eggs have been added, continue to cook over medium heat, folding the exterior towards the middle of the pan.
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7
This folding and blending will ensure that the eggs cook evenly and do not brown.
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8
Once the eggs are almost fully cooked, after 2 to 3 minutes, add the spinach and cheese to the center of the eggs.
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9
Then fold one side over the spinach with a spatula and repeat with the other side.
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10
Finally, flip the filled omelet over and plate.
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11
For the vinaigrette: In a large bowl, whisk together the chile paste, vinegar, salt, and honey until well mixed, 1 minute.
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12
Next, slowly pour in the grapeseed oil, whisking constantly to emulsify.
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13
Be sure not add the oil too quickly as this will cause the dressing to break.
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14
Taste for seasoning.
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15
To assemble: Toss the fruit with the vinaigrette.
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16
Use a slotted spoon to portion the fruit to the plate with omelet and garnish with the sliced mint.
