Bright-yellow nasturtium petals add color to this omelet. The peppery flavor of the watercress helps to cut the creaminess of the ricotta.

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Ingredients

Directions

  • Pour 1 tablespoon oil into an 8-inch nonstick omelet or saute pan; place pan over high heat. Crack 2 eggs into a small bowl, and season with salt and pepper. Whisk the ingredients together.

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  • Working quickly, pour the eggs into the hot pan. Reduce heat to medium. Simultaneously, whisk the eggs and shake the pan vigorously back and forth over the heat; continue shaking pan, incorporating the runny parts with the more set parts. When most of the eggs have set, about 1 minute, stop whisking. Continue cooking eggs, making sure they cover the entire surface of the pan; use a rubber spatula, if needed, to fill in any holes.

  • Spoon 3 tablespoons ricotta over one-half of the omelet. Cover, and reduce heat to low. Cook until ricotta is warm, about 1 minute. Uncover, and remove pan from heat. Arrange 3 or 4 sprigs watercress over ricotta; top with 4 nasturtium flowers. Fold omelet in half, and slide onto a serving plate. Garnish with a sprig of watercress and 2 more flowers.

  • Repeat steps 1 through 3 with the remaining ingredients. Serve.

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