Shake up your omelet with some creamy ricotta cheese and sweet cherry tomatoes…brunch will never be the same with these easy, speedy ricotta omelets on the menu!
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Why we love this recipe
I do love a nice cheese omelet! And while the classic omelet filled with cheddar cheese is always wonderful, lately I’ve been loving this lighter version that uses light and creamy ricotta cheese in place of the cheddar.
There’s something about the fluffy eggs and the gentle taste of ricotta that works just perfectly, especially when the whole thing is topped with a generous spoonful of sweet sauteed cherry tomatoes. It’s a cheese omelet extreme makeover!
This also gives me a chance to give you my regular plug for making your own ricotta. While you absolutely CAN use the store-bought kind, only three ingredients and ten minutes are the only things standing between you and the best ricotta you are ever going to eat…just saying. Here’s how to make your own ricotta wonderfulness!
And did I mention that all of this is ready in about 20 minutes?
How to make this recipe
STEP 1: Bring some ricotta to room temperature. Stir in a little fresh grated Parmesan cheese along with some chopped fresh chives and a little fresh ground pepper, and set it aside while you make the cherry tomato topping.
STEP 2: This is as easy as sauteeing halved cherry tomatoes in a little olive oil and red wine vinegar until they are just a little bit softened, about 5 minutes or so. Taste a tomato and add a little salt and pepper…now your cheery cherry tomatoes are ready. Tell them to sit tight for a few minutes while you make your omelet.
STEP 3: Now the key to successful omelets is butter, medium heat and a little patience. Melt a good tablespoon of butter in an 8 inch saute pan over medium heat.
STEP 4: Swirl it around until it is melted, and then pour in two well-beaten eggs. As the eggs cook, use a spatula to gently push the edges toward the center, letting the uncooked egg spill towards the edges. You want the eggs soft set and almost cooked…this is going to take about 2-3 minutes, tops.
STEP 5: Once you reach that magic moment, scoop a generous spoonful of the ricotta mixture into the center of the omelet and use your spatula to fold one side over the top of the cheese. Now slide the omelet carefully onto a warmed plate, folding the other side over the top as you slide.
STEP 6: All that’s left to do now is spoon some of your lovely warm cherry tomatoes on top and scatter a few chopped chives over the whole thing.
When you take that first bite, I highly recommend going right for the center of the omelet, making sure you get a perfect mouthful of soft egg, creamy ricotta and sweet and tangy cherry tomato. It’s a whole new world of cheese omelet!
Want to round out your meal?
We love to add another round of veggies to this lightened up omelet! Roasted green beans are perfect, and so is this cheesy vegetable pasta which adds a little extra oomph to your meal.
And how about some cinnamon sugar snack cake to top everything off?
Other egg recipes we love
Looking for more egg inspiration? Here is our complete collection of egg recipes! 🍳
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintRicotta Omelets
Shake up your omelet with some creamy ricotta cheese and sweet cherry tomatoes…brunch will never be the same with these easy, speedy ricotta omelets on the menu!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 omelets 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 2 tablespoons butter
- 4 eggs
- 1/2 cup ricotta cheese at room temperature
- 2 tablespoons Parmesan cheese
- 1 tablespoon chopped chives, plus extra for garnish
Instructions
- Preheat oven to 200 degrees (this is to keep the first omelet warm while you cook the second one)
- Heat the olive oil in a skillet over medium high heat. Add cherry tomatoes and vinegar and saute until just soft, about 5 minutes. Season to taste with salt and pepper and set aside.
- Mix ricotta and Parmesan cheeses together along with chives and set aside.
- Heat one tablespoon of butter in an 8 inch saute pan over medium heat. Beat two eggs together well while the butter is melting.
- Pour the eggs into the skillet and cook until eggs are just set, pushing the sides of the omelet towards the middle and letting the uncooked egg spill towards the edges.
- When the eggs are soft set, which will take about 2-3 minutes, scoop a generous spoonful of the ricotta mixture into the center of the omelet and use your spatula to fold one side over the top of the cheese. Now slide the omelet carefully onto a warmed plate, folding the other side over the top as you slide. Place in the oven to keep warm while you make the second omelet.
- When both omelets are ready, top each one with half the cherry tomato mixture, scatter some chopped chives on top and serve at once.
Jackie says
Such a nice twist on a basic cheese omelette. I even managed to flip them without making a mess. Amazing!
Hurray for successful omelet flipping! :)
Nutmeg Nanny says
This is beautiful!! I just love a good omelet and you nailed it, this is right up my alley :)
Happy omelets! :)
Rosario A. Lamb says
I do love a nice cheese omelet! And while the classic omelet filled with cheddar cheese is always wonderful, lately I’ve been loving this lighter version that uses light and creamy ricotta cheese in place of the cheddar. There’s something about the fluffy eggs and the gentle taste of ricotta that works just perfectly, especially when the whole thing is topped with a generous spoonful of sweet sauteed cherry tomatoes. It’s a cheese omelet extreme makeover!
I know just what you mean – it’s a nice light change from regular cheese omelets (although those ARE pretty great too every once in a while.) :)
Gwen says
I share a house with my son and grandsons. They would add ricotta to just about anything that uses cheese. I now add ricotta to quiche too. It’s always a hit. The cheese looks yummy but so do the tomatoes. I would never have thought of sauteeing them with vinegar. Yummmmm.
Sounds like a lively household! I’m going to have to try that idea of ricotta and quiche – sounds like a great combo!
Joanne says
I definitely choose good quality ricotta over cheddar any day!
There’s just something so comfortingly creamy about it!
Karen Nelson says
Okay.. looks like this is Sunday’s breakfast with freshly made ricotta:-) yum…!
I usually use a creamy Monterey Jack (white) cheese vs cheddar or a blend of both.
Perfect for Sunday! Enjoy. :)