Ricotta Omelet
2 Tbsp. unsalted butter, divided
4 large eggs, beaten to blend, divided
kosher salt, freshly ground pepper
4 Tbsp. ricotta, divided
2 Tbsp. grated parmesan, divided
2 Tbsp. chopped fresh basil, divided
1 Tbsp. chopped fresh chives, divided
Cherry Tomato Vinaigrette for serving
Melt 1 Tbsp. butter in an 8 inch nonstick skillet over medium heat. Season eggs with salt and pepper.
Add half 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 ingredient to make a second omelet. Top with cherry tomato vinaigrette.
