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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This also makes a great dinner for one; just cut the ingredients in half. 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) |
Directions:
1. Melt 1 tablespoon butter in an 8 nonstick skillet over medium heat. Season eggs with salt and pepper.
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.
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.
4. Per serving: 410 calories, 33 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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