Herbed Ricotta Omelets with Blistered Tomatoes

Steps

1. Prep first: dice the tomato, chop the dill and parsley, and mince the garlic.
2. In a small bowl, stir the ricotta with half the dill, half the parsley and a pinch of the black pepper; set aside as the filling.
3. In a medium bowl, whisk the egg and egg-white with half the salt and a pinch of the black pepper.
4. Heat half the olive oil in a nonstick skillet over medium-high heat. Add the tomato and cook 3 minutes until blistered and juicy. Transfer to a plate.
5. Add the remaining olive oil and the garlic to the skillet and cook 30 seconds. Add the spinach and the remaining salt and cook 2 minutes until wilted. Stir in the lemon juice, transfer to a serving dish and keep warm. Wipe the skillet clean.
6. Toast the bread-whole-wheat slices.
7. For each omelet, melt one quarter of the butter in the skillet over medium-low heat. Pour in one quarter of the egg mixture and stir gently, pulling the edges in, until mostly set but still glossy, about 2 minutes.
8. Spoon one quarter of the ricotta filling and one quarter of the tomato over half the omelet, cook 1 minute more until the eggs reach 160°F (71°C), then fold and slide onto a plate. Repeat for the remaining three omelets.
9. Scatter the remaining dill, remaining parsley and remaining black pepper over the omelets. Serve with the garlicky spinach and toast.