Ricotta Omelet with Cherry Tomato Vinaigrette

by Food Hound on September 25, 2013

in Breakfast, Main Dishes, Sauces and Dressings, Vegetarian

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If we’re going to talk about my favorite little treats to pop into my mouth, we’re going to talk about Trader Joe’s Sea Salt and Turbinado Sugar Dark Chocolate-Coated Almonds.

But if we’re going to talk about my favorite little treats [that come from an actual plant, not just the place in my head where I rationalize the health benefits of sea salt and dark chocolate], we’re going to talk about cherry tomatoes.

I’m not sure a week goes by where I don’t purchase at least a pint of cherry tomatoes.  Not only are they cute as can be, but they are nature’s convenience food.  Thrown into a salad, dipped into hummus, halved and baked over eggs and goat cheese in my favorite fast dinner ever… all of the taste without any of the mess of slicing and dicing regular tomatoes, aka the hot mess of the vegetable world.  Using cherry tomatoes so often makes me either completely brilliant or completely lazy.  I’m going with brilliant.

But brilliant doesn’t even begin to describe using them as the base for a decadent vinaigrette.  It’s nothing more than some sautéed tomatoes + shallots mixed with gobs of luscious olive oil, tart vinegar, and fresh chives.  I served it over this ricotta omelet, which was completely amazing.  The ricotta and parmesan make for a rich, delicately flavored omelet, and then cherry tomato vinaigrette waltzed in there and stole the show- complementing the creamy filling with that cooked tomato-ey sweetness kissed with the delicate but unmistakeable flavor of chives. I made another batch a few days later to serve over grilled flank steak.  Heavens parted, angels sang, and stock in Knoxville cherry tomato consumption went through the roof.

I have so many ideas for how to use this vinaigrette that I’m running out of room in my brain for things like learning how to change a car tire and writing witty tweets.  Oh well, can’t be good at everything 😉

Ricotta Omelet with Cherry Tomato Vinaigrette
Adapted from Bon Appetit
Serves: 2
  • Cherry Tomato Vinaigrette
  • 1 pint cherry tomatoes
  • 3 T olive oil, divided
  • 1 shallot, finely chopped
  • 1 T (or more) red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 T chopped fresh chives
  • Omelet
  • 2 T butter, divided
  • 4 eggs, beaten, divided
  • Kosher salt, freshly ground pepper
  • 4 T ricotta, divided
  • 2 T grated Parmesan, divided
  • 2 T chopped fresh basil, divided
  • 1 T chopped fresh chives, divided
  1. First, make the dressing. (It can be made up to 2 days in advance and served warm or at room temperature).
  2. Cut half of cherry tomatoes in half. Heat 1 T oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
  3. Add halved and whole tomatoes and cook, stirring occasionally, until they begin to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
  4. Add 1 T vinegar and remaining 2 T oil; season with salt and pepper. Add chives just before serving.
  5. Now, make the omelets.
  6. Melt 1 T butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.
  7. 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.
  8. 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.
The vinaigrette makes enough to top about 4 omelets, so either make these omelets again the next night (because you'll want to, trust me!) or double the vinaigrette and have enough leftovers to generously top 4-6 portions of grilled meat another night. SO GOOD!!



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