Categories: Breakfast

Ingredients

• 3/4 cup fresh ricotta
• 3 tbsp. heavy cream
• 2 eggs, separated
• 2 tsp butter
• 2 tbsp. thinly sliced fresh basil
• 1 tsp chopped fresh chives

Directions

1. In bowl, whisk ricotta and cream; season. In another bowl, whisk egg yolks and half the ricotta mixture. In third bowl, using a clean whisk, beat egg whites to stiff peaks; fold into yolk mixture. In small nonstick skillet, melt butter over medium-low; add egg mixture. Spoon remaining ricotta mixture over half the omelet. Cook 1 minute; broil until eggs are set, about 2 minutes. Fold over onto plate. Sprinkle with herbs.

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