1. Preheat broiler. In bowl, whisk eggs or egg substitute, lemon zest, 1 tsp salt and 1/2 tsp. pepper. In 12-inch, ovenproof non-stick skillet, heat EVOO over medium-high heat. Add scallions and cook 2 mintes. Add chicken, pilaf and egg mixture; scramble folding mixture on top of itself, until two-thirds cooked. Spread evenly in pan and dollop with ricotta. Cook 1 minute over low heat to set bottom. Transfer to broiler to cook until golden, 3 minutes. Sprinkle with parmesan. Cut into wedges.
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