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?
What is an omelet?
An omelet (also spelled omelette) is a delectable and protein-packed dish made from beaten eggs that are lightly fried in a pan with butter or oil and filled with various ingredients such as cheese, vegetables, meats and/or or herbs.
The filling is placed on top of the cooked eggs in the pan, and then the whole thing is folded over so that the fillings are inside the eggs. In this case, that filling is going to be a mixture of ricotta and Parmesan cheeses!
Ingredients you need
Ingredient notes and substitutions
- Cherry Tomatoes: Unless you are making these omelets in the height of summer tomato season, we highly recommend cherry tomatoes which magically keep their flavor all year long.
- Ricotta Cheese: Use the best ricotta you can find (in our house that means homemade ricotta which is super easy to make).
- Parmesan Cheese: Use fresh finely grated Parmesan for the best taste!
- Fresh Herbs: We like to sprinkle chives or chopped parsley on these omelets if we have any, but that is optional.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Preheat oven to 200 degrees (this is to keep the first omelet warm while you cook the second one)
STEP 2: 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.
STEP 3: Mix ricotta and Parmesan cheeses together (along with chives if you are using them) and set aside.
STEP 4: Heat one tablespoon of butter in an 8 inch saute pan over medium heat.
STEP 5: Beat two eggs together well while the butter is melting.
STEP 6: 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.
STEP 7: 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.
STEP 8: 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 it onto a plate or a rimmed baking sheet. Pop it into the oven to keep warm while you make the next omelet.
STEP 9: When both omelets are ready, top each one with half the cherry tomato mixture, scatter some chopped chives on top and serve at once.
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!
Recipe FAQs
Not really, but you CAN keep the omelets warm if you are making multiple omelets – simply slide them onto a rimmed baking dish and put them in a 200 degree oven while you make the others.
Nope! Any small skillet will work, although a non-stick one is the best choice if you have one.
Pop your question in the Comments section below under the recipe card and I will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Fish Spatula: It’s not just for dish (although we love it for Julia Child’s Filet of Sole)…it’s thin enough to scoot under anything you want to flip!
- Omelet Pan: This small non-stick pan is the key to making perfect omelets every time, and it is also a handy small size for smaller frying jobs.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
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. Or some Irish Boxty potatoes!
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! 🍳
We want to know what you think!
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.
Ricotta 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
- 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.
Notes
- Cherry Tomatoes: Unless you are making these omelets in the height of summer tomato season, we highly recommend cherry tomatoes which magically keep their flavor all year long.
- Ricotta Cheese: Use the best ricotta you can find (in our house that means homemade ricotta which is super easy to make).
- Parmesan Cheese: Use fresh finely grated Parmesan for the best taste!
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. :)