Ricotta Omelets Recipe
- 2 tablespoons unsalted butter, divided
- 4 large eggs, beaten to blend, divided
- Kosher salt, freshly ground pepper
- 4 tablespoons ricotta, divided
- 2 tablespoons grated Parmesan, divided
- 2 tablespoons chopped fresh basil, divided
- 1 tablespoon chopped fresh chives, divided
- Cherry Tomato Vinaigrette (for serving)
- Melt 1 tablespoon butter in an 8″ nonstick skillet over medium heat. Season eggs with salt and pepper.
- Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
- Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.
