Sweet Omelet with Jam and Ricotta (Gluten Free)

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.

Course Breakfast, Brunch

Cuisine French

Keyword Jam Omelet, Sweet Omelet, Sweet Omelette

Prep Time 1

Cook Time 4

Servings serving

Calories 390kcal

Author Faith Gorsky

Ingredients

2 large eggs
1/2 teaspoon pure vanilla extract
2 teaspoons coconut oil or clarified butter (ghee)
3 tablespoons ricotta cheese
2 tablespoons cherry preserves divided

Instructions

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 1/2 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 1/2 tablespoon preserves.
Serve immediately.

Notes

Don't forget the vanilla because it pulls the flavors together!

Nutrition