Ricotta Omelet

This also makes a great dinner for one; just cut the ingredients in half

2 Tbsp. unsalted butter, divided
4 large eggs, beaten to blend, divided
kosher or sea salt
black pepper, freshly ground
4 Tbsp. ricotta, divided
2 Tbsp. Parmesan, freshly grated, divided
2 Tbsp. fresh basil, chopped, divided
1 Tbsp. fresh chives, chopped, divided
Cherry Tomato Vinaigrette

Melt 1 tablespoon butter in an 8" 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.

Makes 2 servings.