Soufflomelet with Roasted Tomatoes Whipped Ricotta

Ingredients

• For the roasted tomatoes and the whipped ricotta:
• 1 cup cherry or grape tomatoes, rinsed (halve any large ones)
• 3 tablespoons olive oil, divided
• 1/2 cup ricotta cheese
• Zest of 1/2 lemon
• Salt and pepper, for seasoning
• For the puffy omelet:
• 3 eggs, separated
• 2 tablespoons cream or milk
• 2 tablespoons finely chopped scallions, plus more for garnish
• Edible flowers (like chive blossoms or radish or pea flowers), for getting fancy (optional)
• Toast, for serving

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