Ricotta-Stuffed Omelette

Ingredients

• 2 cups halved cherry tomatoes
• 1/3 cup finely chopped sundried tomatoes (packed in oil)
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp finely chopped fresh parsley
• 2 tsp capers
• 1 small clove garlic, minced
• 1/4 tsp dried oregano
• 1/4 tsp salt and pepper
• 1/2 cup ricotta
• 1/3 cup torn fresh basil
• 1/4 cup finely grated Parmesan cheese
• 8 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup olive oil, divided