Ricotta Omelets with Cherry Tomato Vinaigrette

Eggs are my go-to fast meal, especially for dinner. When I don't have any meat or if I don't feel like cooking, nothing like a frittata with some random veggies or a nice fluffy omelet (made Grandma's way - stay tuned) for protein. This is a great, easy recipe from Bon Appetit. The tomatoes are sooo good and could be used on just about anything. Also, who thought to put ricotta in an omelete? Genius!

Cherry Tomato Vinaigrette:
1 pint cherry tomatoes
3 tbsp olive oil
1 shallot, finely chopped
1 tbsp red wine vinegar
Pinch of salt and pepper
2 tbsp chives, chopped

Omelet:
3 tbsp butter
4 eggs, beaten
Pinch of salt and pepper
4 tbsp ricotta (or make/use your own!!)
2 tbsp Parmesan
2 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped

1. Cut half of the tomatoes in half. Heat 1 tbsp oil in a medium saucepan over medium heat. Add shallot and cook, stirring often and until softened.

2. Add the tomatoes and cook until they release their juices. Mash some of the tomatoes with a spoon. Add 1 tbsp vinegar and the rest of the oil. Season with salt and pepper, add the chives and let cool, slightly.

3. Melt butter in a large skillet over medium heat. Pour in the beaten eggs and cook until almost cooked through, spreading eggs completely over the pan.

4. Top the eggs with the ricotta, cheese, basil and chives. Fold 1/3 of omelet toward center, and fold the other 1/3 toward center.

5. Serve with warm tomatoes on top.