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
- 2
- 30 mins
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)
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.