4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 tablespoons ricotta, divided
2 tablespoons grated Parmesan, divided
2 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh chives, divided
Cherry Tomato Vinaigrette (see recipe in "Salads: Dressings")
Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper. 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. 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.