Ricotta Omelets

By LRay

Recipes & Menus | recipes

Ricotta Omelets
This also makes a great dinner for one; just cut the ingredients in half.

2 servings

Active:

15 minutes

Total:

15 minutes

Recipe by Alison Roman

Photograph by Hirsheimer & Hamilton

June 2013

Ingredients

• 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 (See Separate Recipe)

Details

Servings 2
Cooking time 30mins
Adapted from bonappetit.com

Preparation

Step 1

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.