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1
Start by making the tomatoes. Heat the oven to 400u00b0 F. Spread the tomatoes on a baking sheet that can hold them in a single layer. Sprinkle with 2 tablespoons olive oil and season with salt. Roast, tossing gently on occasion, until they begin to shrivel and caramelize, about 25 to 30 minutes.
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2
Meanwhile, whip the ricotta. Blend the ricotta, lemon zest, and 1 tablespoon of olive oil in the bowl of a food processor or in the Aer Disc Container until the cheese is very smooth, about 1 to 2 minutes. Season with salt and pepper to taste.
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3
In a medium bowl, whisk together egg yolks, cream or milk, salt, pepper, and scallions.
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4
In a separate bowl, whisk the egg whites until stiff peaks form. Next, use a spatula to gently fold the egg whites into the egg yolk mixture, taking care not to deflate the whites.
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5
In an 8-inch pan, preferably nonstick, melt the butter over medium heat. When the butter starts to foam, pour in the egg mixture and cook for 5 minutes, until the bottom is golden brown. Spoon about 1/4 cup of the ricotta onto one side of the omelette. (Don't worry about spreading it out too much-it'll melt evenly as the omelet continues to heat.)
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6
Using a sturdy spatula (I find that a fish spatula works well), gently fold the bare side of the omelet over the cheese-covered side.
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7
Cook for 1 to 2 more minutes, then carefully slide onto a plate. Top with the roasted tomatoes, additional scallions, and chive blossoms or flowering peas, if you're feeling fancy. Serve the rest of the ricotta on slices of toasted bread.
