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Ricotta Omelets

From: Saveur
SERVES 2

2 tablespoons unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 tablespoons ricotta, divided
2 tablespoons grated Parmesan, divided
2 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh chives, divided
Cherry Tomato Vinaigrette (see here)

Melt 1 tablespoon butter in an 8-inch 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.