Ricotta Omelet with Tomato Vinaigrette

Ricotta omelet with tomato vinaigrette

Omelet with Ricotta and Tomato Vinaigrette

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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes


  • 4 large eggs, divided
  • 2 tablespoons butter, olive oil works well here, too
  • ¼ cup whole or part skim ricotta cheese
  • 1 teaspoon herb de provence, can substitute with 1 tablespoon finely chopped fresh basil and 1/2 teaspoon dried oregano.
  • 2-3 tablespoons parmigiano-reggiano cheese, grated
  • ½ teaspoon each salt and pepper
Tomato Vinaigrette
  • 2 cups cherry tomatoes, grape tomatoes work well here, too.
  • 1 shallot, finely diced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chives, 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!



Serving: 1serving | Calories: 450kcal | Carbohydrates: 11g | Protein: 20g | Fat: 37g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 864mg | Potassium: 571mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1511IU | Vitamin C: 36mg | Calcium: 228mg | Iron: 4mg
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