Asparagus omelet soufflé with ricotta filling

Wow, what a joy! It is so good to discover good recipes allowed by the dictatorship of my diet ...
And, in fact, the matchless Donna Hay never fails me! This omelette is all I want to eat today. First because I love eggs, second because I like even more ricotta and asparagus and third because it does not get fat (😅😅😅😅😓).
I only need eggs (egg whites and egg yolks), cream, salt and black pepper, extra virgin olive oil, rolled asparagus with a vegetable peeler, fresh ricotta, grated parmesan and sour leaves to decorate.

Add the egg yolks, cream, salt and pepper in a large bowl and mix well.
Meanwhile, whisk the egg whites into a separate bowl. Add the whites to the mixture of the yolks.
Place two frying pans with olive oil over medium heat, divide the asparagus through the frying pans, overcook the egg mixture and cook for 3 minutes or until they look cuddly and golden in the base. Put the ricotta on top and fold the omelet in half.
Season with pepper and spread parmesan on top. Garnish with leaves of sorrel and serve.
Is it an amazing and healthy lunch or not?