Ricotta Omelets
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 Servings
- kosher salt, freshly ground pepper
- 2 tablespoons unsalted butter, divided
- 4 large eggs, beaten to blend, divided
- 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 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. Per serving: 410 calories, 33 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: 410 calories, 33 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
