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