Ricotta Omelets

By garciamoss

Ingredients

• Cherry Tomato Vinaigrette:
• 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
• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 1 tablespoon (or more) red wine vinegar
• Kosher salt, freshly ground pepper
• 2 tablespoons chopped fresh chives

Details

Adapted from bonappetit.com

Preparation

Step 1

Cherry Tomato Vinaigrette:
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Melt 1 tablespoon butter in an 8-inch 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.