Dill-Parsley Tomato Omelets with Ricotta Toast

Steps

1. In a small bowl, stir the ricotta with the lemon zest and half of the black pepper; set aside.
2. In a bowl, whisk the egg, egg-white, milk-2, salt and the remaining half of the black pepper until smooth; set aside.
3. Heat one quarter of the olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and cook 30 seconds, then add the tomato and cook 3 to 4 minutes until softened and most juice evaporates. Stir in half of the parsley and all of the dill, then move the filling to a plate and wipe the skillet.
4. Toast the bread-whole-wheat and spread each slice with the ricotta mixture.
5. Add another quarter of the olive oil to the skillet over medium-low heat. Pour in one quarter of the egg mixture and cook, pushing the set edges toward the center, until almost set, about 2 minutes.
6. Spoon one quarter of the tomato filling over half the omelet, fold the other half over and cook 1 minute more, until the eggs reach 160°F (71°C) and no liquid egg remains. Slide onto a plate.
7. Repeat with the remaining egg mixture and filling for three more omelets, using the last half of the olive oil a quarter at a time between the second, third and fourth omelets as the pan needs it.
8. Sprinkle the omelets with the remaining half of the parsley and serve with the ricotta toast.