This also makes a great dinner for one; just cut the ingredients in half.
Recipe information
Total Time
15 minutes
Yield
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, click for recipe)
Need to make a substitution?
Preparation
Step 1
Melt 1 tablespoon butter in an 8-inch 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
2 servings
1 serving contains: Calories(kcal) 330 Fat (g) 26 Saturated Fat (g) 14 Cholesterol (mg) 485 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 19 Sodium (mg) 520