PB&J Omelet

It’s a well known fact that I eat some weird things. Well at least that’s what Hubby will have you thinking. We saw a girl eating a pickle with ketchup at a restaurant the other night. Now THAT’S a weird food combination.


This one might be pretty weird too… I saw this pop up in my Google Reader and wanted to try it. I already knew I like jelly with eggs. And obviously like peanut butter with jelly. The weirdness comes in when you think about eating peanut butter on eggs… But I’ll tell you what, it works.


The warm egg helps to melt the peanut butter and jelly into an ooey gooey deliciousness. I’m pretty sure Hubby has never seen me eat this since I only have it every once and a while when I’m working from home. I’m sure he’d be disgusted even more than when I eat jelly on a breakfast sandwich.


I like to spread the peanut butter on half and the jelly on the other half the fold it over and let it set for a few minutes to melt a bit. I used the strawberry-blueberry jam that I recently made for this omelet.

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PB&J Omelet

Ingredients:

2 eggs
milk
peanut butter
your favorite jelly or jam

Directions:

Beat your eggs with a small amount of milk. Cook as an omelet with no fillings. Place cooked eggs on plate.

Spread peanut butter and jelly on the cooked eggs. Fold egg over while still hot to melt peanut butter and jelly.

Recipe inspired by Crazy Delicious Food

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13 Responses to “Snickerdoodle Ice Cream”

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    1
    MamaPez — May 20, 2013 at 7:24 am

    Wow, that sounds amazing. I’m a fan of snickerdoodles, not a huge fan of ice cream (I can take it or leave it) but this one sounds right up my alley!

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    2
    Eva @ Eva Bakes — May 20, 2013 at 8:01 am

    I had a feeling you’d be making ice cream with the leftover cookies! Can you please send some my way? 🙂

    • beantownbaker — May 20th, 2013 @ 8:17 am

      Ha! Sorry for being so predictable 😉 Believe me, I wish there was still some leftover in our freezer right now. I might just have to cave and make this again for my sister this weekend…

  3. #
    3
    Erin @ The Spiffy Cookie — May 20, 2013 at 11:55 am

    Might be the best use of leftover frozen cookies I’ve ever seen. Yum!

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    4
    tracy {pale yellow} — May 20, 2013 at 7:28 pm

    I’ve been loving snickerdoodles lately! Snickerdoodles in ice cream sound fantastic!

  5. #
    5
    Jocelyn (Grandbaby Cakes) — May 21, 2013 at 2:25 pm

    I seriously need this ice cream this summer. I am so addicted to snickerdoodles so adding it to ice cream is so genius, I can’t even stand it!

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    6
    Shannon — May 22, 2013 at 12:22 pm

    sounds like you’re going to be baking more snickerdoodles this weekend 🙂 i’m definitely going to try this one, too!

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    7
    Nutmeg Nanny — May 24, 2013 at 11:01 am

    Oh wow, I love this! I bet this tastes like heaven 🙂

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    Dina — May 25, 2013 at 8:20 pm

    sounds delish! i love snickerdoodles and cookie pieces in ice cream!

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    9
    Nicki — June 16, 2013 at 12:22 pm

    how much icecream does this recipe make?

    • beantownbaker — June 16th, 2013 @ 1:00 pm

      ~3 cups if I remember correctly.

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    10
    Kelly — January 27, 2014 at 7:25 pm

    HI, I’ve never used coconut milk, but want to be prepared when I go shopping tomorrow….2 cans…how many ounces is that? Recipe sounds delish, can’t wait to try it!!

    • beantownbaker — January 28th, 2014 @ 8:54 am

      The cans I buy are 13.5 oz each.

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