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.
- Prep Time: 5 mins
- Cook Time: 4 mins
- Category: Breakfast
- Method: stove-top