Serves 4

Instructions:

1. Preheat the oven to 350 degrees F.
2. Place the eggs and cream in a small bowl. Use a fork to break up the eggs and stir until the eggs are completely liquid.
3. Preheat an 8-inch nonstick, oven-safe skillet over medium heat for about 30 seconds. Add the butter and 1 tablespoon of olive oil. The butter should start to sizzle but not brown. If butter starts to brown, the pan is too hot, and you will need to start over. If the butter barely melts, then the pan is too cold.
4. Add the shaved squash and then the egg mixture. Add salt to taste and place the omelet pan in the oven for 3 to 4 minutes or until the eggs are just set.
5. Remove from the oven and add the ricotta to the center. Season with more salt and the pepper, then, using a rubber spatula, lift under the omelet and fold in half and slide onto a plate.
6. Toss the minced chile, herbs, lemon zest and juice, and remaining 1 tablespoon olive oil in a small bowl to combine. Pour over the finished omelet and sprinkle with plenty of Parmesan cheese.

KITCHEN NOTE: The trick to good eggs is getting the pan to the right temperature. This takes a bit of practice, but the butter will let you know immediately if the pan is too hot. Practice a few times by putting cold butter in a preheated skillet.