Stuffed Ricotta Omelet with Fresh Berries

Peanut Butter Stuffed French Toast has long been one of my favorite comfort food breakfasts.  Since going grain and legume free that breakfast treat has been off the menu…until now.  The recipe I’m sharing includes my favorite fillings and toppings but, of course, the options are endless…so substitute your favorites.  This recipe also includes dairy but would probably work with substituting coconut milk for the ricotta, although I haven’t tried it.

My new comfort food breakfast…or dessert.
This is a pic of my dad’s birthday breakfast so for an extra treat
I added a few dark chocolate chips to the omelet before flipping it! Oh my…

Sweet Ricotta Omelet (Serves 1)

2 eggs

2 Tbsp. ricotta cheese

1/4 tsp vanilla

1/4 tsp cinnamon

8 drops liquid stevia (1 Tbsp. sweetener of your choice)

1/16 tsp. baking soda

Filling:

1-2 Tbsp. almond butter

1/2 banana, sliced

Topping:

1/2 cup berries

1 Tbsp. maple syrup

fresh whipped cream

Directions:

Heat a lightly greased 8″ omelet pan over medium heat. Whisk together eggs, ricotta, vanilla, cinnamon, stevia and baking soda until smooth.  Place berries in a small bowl, heat maple syrup (I microwave it for about 15 seconds) and then pour it over the berries and set aside.  Pour egg mixture into the omelet pan and cook until the eggs are almost set.  Turn off the heat, carefully flip omelet and leave in the pan until cooked through (only about one minute or so more).  Slide omelet onto a plate, spread almond butter on one half of the omelet and top with sliced banana, fold the other side over.  Pour berries and maple syrup over the folded omelet and top with fresh whipped cream.  Enjoy!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Gluten Free Friday

Tastetastic Thursday

Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Tasty Tuesday

Fill Those Jars Fridays