2tablespoonsbutter, olive oil works well here, too
¼cupwhole or part skim ricotta cheese
1teaspoonherb de provence, can substitute with 1 tablespoon finely chopped fresh basil and 1/2 teaspoon dried oregano.
2-3tablespoonsparmigiano-reggiano cheese, grated
½teaspooneach salt and pepper
2cupscherry tomatoes, grape tomatoes work well here, too.
1shallot, finely diced
3tablespoonsolive oil, divided
1tablespoonred wine vinegar
1teaspoonchives, finely chopped
For the tomato vinaigrette
Rinse and halve 1 cup of the tomatoes and set aside with the other half of the tomatoes left whole.
Set stove burner to medium low and heat 1 tablespoon of olive oil in a small sauté pan. Add 1 finely chopped shallot and cook until soft, a couple of minutes. Add all tomato and cook about 5 minutes, so tomatoes begin to release juices. Stir with a fork and mash some of the tomatoes. Stir in 1 tablespoon vinegar, 2 tablespoons of olive oil and 1 teaspoon of chives. Set aside.
For the ricotta filling
In a small bowl, combine the 1/4 cup ricotta cheese, 2-3 tablespoons grated parmesan, 1 teaspoon herb de provence, salt and pepper then mix until incorporated. Each omelet will receive half of this cheese mix.
For the omelets
Make each omelet one at a time. A medium non-stick pan works best here; otherwise, use a medium sauté pan and place over medium to medium low heat with 1 tablespoon butter or olive oil. Beat two of the eggs with a fork in a small bowl. Once pan is hot, pour eggs in and move pan around to spread egg over pan. The egg will cook quickly.
Spread half of the ricotta mix over 1/2 of the omelet. As the egg continues to cook, slide spatula under and around the perimeter of the egg. Once you see a nice golden underside, use the spatula to flip one side of the egg over itself to center then do the same with the other side. Slide omelet onto a plate. Repeat all for second omelet.
Serve hot with tomato vinaigrette over top. Enjoy!