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Meet the Souffl’Omelet, Your New Favorite Way to Eat Eggs
Ingredients
  • subheading: For the roasted tomatoes and the whipped ricotta:
  • 1 cup cherry or grape tomatoes, rinsed (halve any large ones)
  • 3 tablespoons olive oil, divided
  • ½ cup ricotta cheese
  • Zest of ½ lemon
  • Salt and pepper, for seasoning
  • subheading: For the puffy omelet:
  • 3 eggs, separated
  • 2 tablespoons cream or milk
  • 2 tablespoons finely chopped scallions, plus more for garnish
  • Edible flowers (like chive blossoms or radish or pea flowers), for getting fancy (optional)
  • Toast, for serving
  •  
  • GO TO RECIPE 
Steps
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