- 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.