Italian Pepper-Onion Omelets with Basil Ricotta

Steps

1. In a small bowl, stir the ricotta with half of the basil and set aside.
2. In a large bowl, whisk the egg, egg white, parmesan, oregano, half of the salt and the ground black pepper until smooth.
3. Heat half of the olive oil in a 10-inch nonstick skillet over medium heat. Add the red bell pepper, green bell pepper and red onion with the remaining half of the salt and cook, stirring, until soft and lightly browned, about 8 minutes.
4. Add the garlic and cook 30 seconds, then stir in the balsamic and cook until glazed, about 1 minute. Transfer the vegetable filling to a plate and wipe out the skillet.
5. Toast the whole-wheat bread and keep it warm.
6. Divide the remaining olive oil into four equal portions, one per omelet. Heat one portion in the skillet over medium-low heat, pour in a quarter of the egg mixture and stir gently, then let it set, lifting the edges so the raw egg runs under.
7. When the top is nearly set, spoon a quarter of the vegetable filling and a quarter of the basil ricotta over one half, fold the omelet over, and cook until the egg reaches 160°F (71°C), about 1 minute more.
8. Slide onto a plate and repeat with the remaining oil portions, egg mixture, vegetable filling and basil ricotta to make four omelets.
9. Sprinkle the omelets with the remaining half of the basil and serve with the toast.