Ricotta Omelets

• 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
• (for serving)

1. Melt 1 tablespoon butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
2. 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.
3. 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.

unsalted butter, eggs, kosher salt, ricotta, parmesan, fresh basil, fresh chives

Taken from www.epicurious.com/recipes/food/views/ricotta-omelets-51169520 (may not work)