Ricotta Omelets

cheese egg breakfast brunch quick & easy parmesan ricotta basil chive bon appétit sugar conscious vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

The Bon Appétit Test Kitchen

Makes 2 Servings

Source

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)

Method

Melt 1 tablespoon butter in an 8" 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.