Ricotta Omelet and Cherry Tomato Vinaigrette

Author

NuWave

Servings

2

Category

Main Dishes

Ingredients

• 2 tablespoons unsalted butter, divided
• 4 large eggs, beaten and divided
• Kosher salt and freshly ground pepper to taste
• 4 tablespoons ricotta, divided
• 2 tablespoons grated parmesan cheese, divided
• 2 tablespoons fresh basil, chopped and divided
• 1 tablespoon fresh chives, chopped and divided
• 1 pint cherry tomatoes, divided
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 tablespoon (or more) red wine vinegar
• Kosher salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh chives

Directions

1. Melt 1 tablespoon butter in 9-inch PerfectGreen Fry Pan on Medium (275°F).
2. While butter melts, season eggs with salt and pepper.
3. Add half of the egg mixture to pan, enough to cover bottom of pan.
4. Lower temperature to 250°F or 260°F and cook eggs, stirring gently with silicone spatula, for about 3 minutes, until eggs are lightly scrambled and almost cooked.
5. Once edges of eggs are set, pull in edges using spatula until just a little egg is left uncooked in the middle. For well-done eggs, pull in edges until egg is completely cooked.
6. Add 2 tablespoons ricotta, 1 tablespoon parmesan, 1 tablespoon basil and 1 tablespoon chives.
7. Using same spatula, fold omelet over filling, rolling omelet over itself to completely cover filling.
8. Slide omelet onto plate, wipe pan clean, and repeat with remaining ingredients.
9. Slice ½ pint cherry tomatoes in half, set aside.
10. Heat olive oil in 1.5-quart saucepan on Medium (275°F).
11. Add shallot to pan and cook for 4 minutes, stirring frequently, until shallot softens.
12. Add halved and whole tomatoes to pan, along with salt and pepper, and cook for 4-6 minutes, stirring occasionally, until juices begin to release.
13. Add 1 tablespoon vinegar.
14. Cook vinaigrette for additional 4 minutes, then reduce heat to Low (100°F) and hold.
15. Serve warm or at room temperature; add chives just before serving.