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 eggs and rotate the skillet so the eggs coat the pan. Once the egg mixture 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.