Yes! After years of joking, I have finally made a banana omelette. I believe I've mentioned the origin of this idea, but in case you missed it, I'll tell you again. While working on my first science degree my roommate and I had awoken one fine Saturday “morning” (yeah it was more likely afternoon after a night of… “studying”), and were looking for breakfast ideas. Back in those days my fridge was often empty, as it was on this day. The only ingredients we found were eggs and bananas. I joked about making a banana omelette, receiving the expected reaction from my buddy: “Ew.” I'm pretty sure we ended up going out for breakfast that day. But I've thought about it often since. It was last year when I finally decided to make this dish a reality when I made the Banana Bacon Scrambled Eggs. Win!
Guess what? Today's story day, so I've got a bonus story for you! The folks at Egg Farmers of Canada have a holiday #ScrambledPlan campaign, looking for stories “celebrating and embracing the good, bad and tasty of the holiday season”. I had to reach way back for this one. I don't remember having any Christmas dinner disasters growing up (Mom must've been just that good). Except one.
I thought I was pretty young for the Christmas dinner in question, so I needed to recruit other's who were there to help remember details. Funny thing, memories: Of the 7 people who were asked, not one of them came up with the same story. So I'm just going to tell you the way I remember it.
I was around 10-years-old (Mom thinks I was 16), and we were at our fantastic family-friends' house for Christmas dinner, with another family (or two). All of us kids were playing. Playing video games downstairs, then board games upstairs, running around with the dogs, petting the cat. You know how it is. The dads were probably watching hockey with some beers, and the moms were working on dinner in the kitchen, also with some holiday drinks I imagine.
Everything was as expected. Everyone was enjoying each others' company, catching up, sharing stories, laughing, basking in the glow of the Christmas lights, with the beautiful deep snow that you fantasize about from your childhood as the background. The biggest, fluffiest white flakes falling from the sky. And everything was on schedule.
And then: it happened.
The power went out. The hockey game. The Christmas lights. The food! The turkey wasn't done. The potatoes needed to be cooked. And the rest? I don't remember.
But here's what is in my memory banks: candles were lit; everyone came together; and the brainstorming began. Is there enough latent heat left in the oven/bird? Can we BBQ? The neighbor has a wood stove that the potatoes and other sides could be finished on. A call was placed to another neighbor a few blocks away who still had power and turkey was taken there.
I don't remember stress. I don't remember anyone being upset. What I remember is loved ones enjoying each others' company and embracing the Christmas spirit.
Funny things, memories. None of us could remember the details about what had gone wrong. But we all remember a beautiful, loving evening that will always be held close to our hearts.
The Banana Omelette has been a long time coming. A light omelette for your sweet-tooth.
- 2 eggs
- 1 banana
- 1 tsp honey or maple syrup
- 1 1/2 pinches of cinnamon
- 1 pinch salt
- 1 tsp coconut oil
- a dollop of whipped coconut cream
- Peel the banana. We will not be using the peel today so it's your choice what you do with these (dispose, compost, reenact a cartoon character slipping on it, or some sort of craft. I don't know what kind of craft you would do either, that's why it's your choice).
- Slice bananas. Another part of the choose-your-own-adventure instructions today: slice into medallions for the easiest option. Cut in half-ish, then length-wise in 3rds. Or any other variation that will result in banana slices that are about 1/3″ thick. I like the way the length-wise slices look, but they are a pain in the ass to flip (see result below, in the spirit of #scrambledplan).
- Melt coconut oil in nonstick pan over medium-high heat.
- Whisk eggs, salt, honey or syrup, and cinnamon in a bowl with a fork (or whisk if you're fancy).
- Place bananas in your desired pattern on the pan.
- Pour in egg mixture and cover pan with a lid.
- Once egg is basically firm, flip and brown other side.
- Plate and top with whipped cream and extra syrup if you choose.
- Category: Breakfast
- Method: stove-top