This also makes a great dinner for one; just cut the ingredients in half.
Recipe information
Total Time
15 minutes
Yield
Makes 2 Servings
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 (for serving)
Preparation
Step 1
Melt 1 tablespoon butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
Step 2
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.
Step 3
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.
Nutrition Per Serving
Per serving: 410 calories
33 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
