|Source||Adapted from Canal House Cooking vol.4|
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
This omelet is wonderfully versatile with any fresh, tender greens that are in season. Ricotta gives it a mellow, creamy flavor. It was taught to us in a City Market class by Jessica Bongard of Sweet Lime Cooking Studio.
Lightly beat the eggs and milk together with a fork in a bowl. In a nonstick pan, melt the butter over medium heat. Pour the eggs into the pan when the butter begins to foam. Allow them to set a bit, 2-3 minutes or so. Tilt the pan and using a spatula, lift one edge of the omelet and let some of runny egg run underneath. Reduce the heat to low. When the eggs have set on the bottom and still slightly runny on top, add 3-4 Tbs. of ricotta and half the herbs down the center. Let it cook a bit more until the underside is a light golden brown. Fold into thirds and turn out onto a plate. Garnish with leftover herbs. Season with salt and pepper. Serves 1-2.