Ricotta-Stuffed Omelet with Cherry Preserves {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 1 serving
Ricotta-Stuffed Omelet with Cherry Preserves takes just five minutes and five ingredients to make, and is perfect for MotherÂ’s Day or any special breakfast or brunch.
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • 2 teaspoons coconut oil or clarified butter (ghee)
  • 3 tablespoons ricotta cheese
  • 2 tablespoons Bonne Maman Cherry Preserves, divided
  1. Whisk together the eggs and vanilla in a small bowl.
  2. Heat the oil in a 6-inch nonstick skillet over medium-high heat. Once the skillet is hot, add the egg and rotate the skillet so the egg coats the pan. Once the egg starts to set on the bottom, use a rubber spatula to gently lift up the cooked portion and rotate the pan so the uncooked egg runs under.
  3. When the egg is mostly cooked through, dollop the ricotta and 1½ tablespoons Bonne Maman Cherry Preserves on top and cook 30 seconds longer.
  4. Transfer to a serving plate and top with the remaining ½ tablespoon preserves.
  5. Serve immediately.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/ricotta-stuffed-omelet-with-cherry-preserves-gluten-free/