Roasted Radish and Herbed Ricotta Omelet

For the roasted radishes:1 cup thinly-sliced French Breakfast or Red radishes, or other radish variety2 teaspoons olive oil1/4 teaspoon sea saltFor the ricotta:1/4 cup + 2 tablespoons fresh whole milk ricotta2 teaspoons minced fresh chives1 teaspoon minced fresh thyme1 teaspoon minced fresh flat leaf parsley, plus extra for toppingFor the eggs:4 large or extra-large eggs2 tablespoons whole milk1/2 teaspoon sea salt1/4 teaspoon black pepper1 tablespoon butterTo make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).In a small bowl, combine the ricotta with the minced herbs.To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.Repeat to make the second omelet. Serve both omelets immediately. [print-me target=".post-content"]