Souffl'omelet with roasted tomatoes & whipped ricotta
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Roasting
Whereas <a href="https://food52.com/blog/9427-how-to-make-a-french-omelette">a classic French omelet</a href> is soft through and through, with as little browning as possible, the souffl'omelet has a butter-bubbled exterior that girds a creamy yet airy, super puffed middle. <br /> <br />In this recipe, that inner layer is even more velvety due to the addition of whipped ricotta. It's lighter and airier than the untouched cheese, which means it'll melt into your omelet and swoop beautifully on any pieces of toast you're eating alongside. Top your eggs—and that piece of bread—with some tomatoes you roasted while the eggs were cooking and you've got a complete meal, crispy, creamy, and crunchy, too. No compromises necessary, all of your egg desires met. <br /> <br />The omelet is adapted from Donna Hay's <a href="https://www.donnahay.com.au/recipes/kids/dinnertime/puffed-cheese-omelette">Puffed Cheese Omelet</a href>.
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