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.
Served piping hot, this golden tofu is remarkably like freshly scrambled eggs, flavored with basil, dill and chives. Squeezing the tofu will extract about 3 tablespoons of liquid and will keep the dish from becoming watery.