Ricotta-Stuffed Omelette - Eggs.ca

Ingredients

• 2 cups (500 mL) halved cherry tomatoes
• ⅓ cup (75 mL) finely chopped sundried tomatoes (packed in oil)
• 3 tbsp (45 mL) olive oil
• 1 tbsp (15 mL) red wine vinegar
• 2 tbsp (30 mL) finely chopped fresh parsley
• 2 tsp (10 mL) capers
• 1 small clove garlic, minced
• ¼ tsp (1.25 mL) dried oregano
• ¼ tsp (1.25 mL) salt and pepper
• Omelette ½ cup (125 mL) ricotta ⅓ cup (75 mL) torn fresh basil ¼ cup (60 mL) finely grated Parmesan cheese 8 eggs ½ tsp (2.5 mL) salt ¼ tsp (1.25 mL) pepper ¼ cup (60 mL) olive oil, divided
• ½ cup (125 mL) ricotta
• ⅓ cup (75 mL) torn fresh basil
• ¼ cup (60 mL) finely grated Parmesan cheese
• 8 eggs
• ½ tsp (2.5 mL) salt
• ¼ tsp (1.25 mL) pepper
• ¼ cup (60 mL) olive oil, divided