This is also a good recipe for breakfast.
First make the fruit salad. Squeeze lime juice into a bowl and add cut pear. Stir so that the pear gets coated with the lime juice. Stir the vanilla into the yogurt (use as much as you need). Mix the pears and lime juice again, then add to the yogurt. Set aside in the refrigerator. Preheat oven to 400°F. Lightly spray four oven-safe dishes or ramekins with cooking spray. Heat a large skillet over medium-low heat, add 2 teaspoons of olive oil, and shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in cheese and remove from the heat. Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Mix 1 teaspoon of olive oil, salt and pepper with Egg Beaters and pour equal amounts into each dish. Place the ramekins on one or two rimmed baking sheets and bake until set, about 17 minutes or to your liking. Serve immediately with the fruit salad.