Heat a medium size fry pan and crack 2 eggs in a bowl and whisk together.
Cook eggs on medium heat, lifting the edges of the omelette to allow uncooked egg to run under. When golden brown underneath, turn and briefly cook the other side. Set aside.
Place raspberries, maple syrup and water in a small saucepan.
Place over a medium heat and simmer until raspberries are soft and the juice has thickened slightly. Set aside.
In a small frying pan, heat 1 tbsp of butter over medium heat.
Add peach segments and fry until just golden in colour. Set aside.
To assemble, spread mascarpone into the centre of the omelette and spoon in the raspberry compote.
Top peach segments, mint leaves and a dusting of icing sugar. Serve immediately.