# Components:
→ Omelette Base
01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste
→ Herb Ricotta Filling
05 - 1 cup ricotta cheese
06 - 2 tablespoons fresh chives, finely chopped
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 teaspoon lemon zest
10 - Salt, to taste
11 - Black pepper, to taste
→ For Cooking
12 - 1 tablespoon olive oil or unsalted butter
→ To Serve (optional)
13 - Mixed salad greens
14 - Cherry tomatoes, halved
# Method:
01 - Whisk eggs, milk, salt, and black pepper in a mixing bowl until fully blended.
02 - In a separate bowl, stir together ricotta cheese, chives, parsley, dill, lemon zest, salt, and black pepper until creamy.
03 - Heat half the olive oil or butter in a nonstick skillet over medium heat. Pour in half the egg mixture, tilting the pan for even coverage.
04 - Allow to cook for 2 to 3 minutes until just set. Transfer to a plate and repeat with remaining oil and egg mixture for a second wrap.
05 - Spread half the ricotta-herb filling over each omelette. Gently roll each into a wrap.
06 - Cut each wrap in half. Serve warm with mixed salad greens and cherry tomatoes if preferred.
