Description
This ricotta and cherry stuffed omelette takes just five minutes and five ingredients to make, and is perfect for Mother’s Day or any special breakfast or brunch.
Ingredients
Scale
- 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)
Instructions
- Whisk together the eggs and vanilla in a small bowl.
- 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.
- When the egg is mostly cooked through, dollop the ricotta and 1½ tablespoons Bonne Maman Cherry Preserves on top and cook 30 seconds longer.
- Transfer to a serving plate and top with the remaining ½ tablespoon preserves.
- Serve immediately.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Breakfast