Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Cook for 2 to 3 minutes or until just tender. Add garlic, tarragon, parsley and lemon rind. Cook for 1 minute or until fragrant. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
Whisk eggs in a bowl. Melt half the remaining butter in pan over medium-high heat until hot. Reduce heat to medium-low. Add half the egg, tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg is set and underside golden.
Sprinkle half the ricotta over half of the omelette. Using a slotted spoon, spoon half the mushroom mixture over ricotta. Season with salt and pepper.
Fold omelette over filling. Slide omelette onto a plate. Repeat with remaining ingredients. Serve garnished with a sprinkle of fresh herbs.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.