Ricotta Omelets
This recipe creates fluffy and flavorful omelets filled with creamy ricotta, nutty Parmesan, and fresh herbs. The eggs are gently cooked to perfection and then rolled up into a delicious morning treat. Paired with a zesty cherry tomato vinaigrette, these omelets make for a satisfying and elegant breakfast dish. Perfect for a leisurely weekend brunch or a special weekday breakfast treat.
— Constant Cookbook
Ingredients
- 2 unsalted butter, divided
- 4 large eggs, beaten to blend, divided
- Kosher salt, freshly ground pepper
- 4 ricotta, divided
- 2 grated Parmesan, divided
- 2 chopped fresh basil, divided
- 1 chopped fresh chives, divided
- (for serving, click for recipe)
Instructions
- Melt 1 tablespoon butter in an 8-inch 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.
Yield
2 servings
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