Preheat broiler. In bowl, whisk eggs, lemon zest, 1 tsp. salt and 1/2 tsp. pepper. In 12-inch, ovenproof nonstick skillet, heat EVOO over medium-high heat. Add scallions and cook 2 minutes. 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 and cook until golden, 3 minutes. Sprinkle with parmesan. Cut into wedges.
