This gluten free Sweet Omelet with Jam and Ricotta tastes like a pastry and takes just five minutes and five ingredients to make! It's perfect for Mother’s Day or any special breakfast or brunch.
Whisk together the eggs and vanilla in a small bowl.
Heat the coconut 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.
When the egg is mostly cooked through, dollop the ricotta and 1 ½ tablespoons Bonne Maman Cherry Preserves on top and cook 30 seconds longer.
Turn off the heat, cover the skillet, and let it sit for a minute or two so the cheese can fully melt.
Transfer to a serving plate and top with the remaining ½ tablespoon preserves.
Serve immediately.
Notes
Don't forget the vanilla because it pulls the flavors together!