Can omelets be made ahead of time?

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.

Do I need a special pan to make omelets?

Nope! Any small skillet will work, although a non-stick one is the best choice if you have one.

Have a question that I didn't cover?

Pop your question in the Comments section below under the recipe card and I will answer pronto!

Ricotta Omelets: A Lighter Twist on Tradition

Ricotta Omelets

Print Recipe

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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!

Author: Kate Morgan Jackson
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

Scale

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

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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!

Find it online: https://www.framedcooks.com/ricotta-omelets/