- Mix egg, cream, sweetener and vanilla essence in a bowl. Pour mix into a well-oiled non-stick frying pan and swirl to coat pan.
- Cook at medium to high heat until the top looks dry; flip over and cook for a few more seconds. Place on a plate and fill with ricotta and half of the blueberries. Ricotta can be sweetened with a little sweetener if desired. Garnish with the remaining blueberries before serving.