Ricotta Omelet with Cherry Tomato Vinaigrette

Frittata is the Italian word for omelette. I often use the words frittata and omelette interchangeably but, technically they are different. A frittata is flat with the ingredients (usually) mixed into the eggs, rather than used for a filling, as in an omelette. Regardless, what you call it, this savory, satisfying, ricotta-stuffed dish of eggs is a favorite! The frittata is a single serving, the vinaigrette is enough for two and reheats nicely.

 

Cherry Tomato Vinaigrette

  • 1 Pint (2 cups) cherry tomatoes
  • 3 tablespoons Extra-Virgin Olive Oil, divided
  • 1 shallot, finely chopped
  • 1 Tablespoon (or more) Red wine vinegar or Sicilian Vinegar
  • 2 Tablespoons chopped fresh chives
  1. Cut half of the cherry tomatoes in half and set aside. Using a medium-size saucepan, heat 1 tablespoon of the oil and saute the shallots 4 minutes or so, until softened. Add all of the tomatoes to the pan and cook, stirring occasionally, until they begin to burst and release their juices, 5-6 minutes. Smash some of the tomatoes with a spoon to release a bit more juice.
  2. Add 1 tablespoon of vinegar and remaining 2 tablespoons of olive oil. Season with salt and pepper. Remove from burner, while you prepare the frittata. (The vinaigrette is served warm or room temperature. The chives are added just prior to serving.

Frittata

  • 1 Tablespoon unsalted butter
  • 2 Large eggs, beaten
  • 2 Tablespoons ricotta (whole milk)
  • 1 Tablespoon grated Parmesan cheese
  • 1 Tablespoon chopped fresh basil
  • 1/2 Tablespoon chopped fresh chives
  1. In a small bowl or cup, mix together the ricotta and Parmesan. Stir in the basil and chives. Set aside.
  2. Using a small skillet (I use an 8″ omelet pan and a rubber spatula),  melt the butter and add the eggs, tilting the pan to spread them. Season with salt and pepper.
  3. Using the spatula, gently lift the cooked eggs to allow the uncooked eggs to flow underneath.
    When most of the egg has cooked (it will still appear slightly uncooked on top) carefully flip it over. Spread the ricotta mixture evenly over one half of the eggs, then carefully, fold the other half over onto the filling.
  4. To serve, slide frittata onto a plate and spoon on the cherry tomato vinaigrette.

 

 

 

 

 

 

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