Hello Everyone and Happy Sunday:)
I wanted to share this recipe since I tried it during the winter but always something happening and somehow I always broke the omelet, and couldn’t take a good picture. It is a regular omelet with a bit of a twist which turns it into a not-so-regular breakfast- VERY TASTY 🙂
I have tried it with different fruits, apples, pineapple, and mango but somehow I find the banana version the best. Later will post some of the other versions. It is quite a simple recipe but the trick is to keep the omelet in one piece which can be challenging due to the fruit pieces.
What I can recommend if you decide to try it is the ratio 1:2 -1 piece of fruit 2 eggs, if you use two bananas increase to 3 eggs. This way there is enough egg liquid to cover the fruits and easy to turn.
Servings: 1 Time to prepare 5 min Time to Cook 7 min
- 2 eggs
- 1 medium banana
- 1 tbsp. sesame oil/coconut oil
- 1 tbsp. nuts ( cashews or walnuts or pecans)
- flax seeds
- 1/2 tbsp. peanut butter
- 1/2 tbsp. honey
- Slice the bananas into equal round pieces.
- Whisk the eggs in a small bowl.
- In a preheated pan place the coconut or sesame oil (or what you have in the kitchen).
- Place the banana in a circle in the middle of the pan, and add a few of the cashews or walnuts.
- Leave it for a minute or two until the banana starts changing its colors.
- Turn each banana piece to get fried from the other side- this step is optional and you can skip it.
- After changing its colors, add the egg’s liquid and spread it evenly in the pan like a normal omelet.
- Wait for a few minutes until the sides of the omelet start to separate from the pan walls. (pic 4)
- Now is the time to turn to fry from the other side – the trickiest part 🙂 at least for me.
- With a flipper try to go under the omelet to unstick fruit pieces as they may not turn otherwise. Very gently so you don’t break the whole piece.
- For the next step, I used a big plate the size of the pan. Cover the pan and with a brisk/quick move turn the omelet over the plate.
- After that gently slide the omelet back into the pan to bake from the other side for 2 -3 min.
- Slide in a plate.
- Add the toppings and enjoy 🙂
!!! Bake/Fry the omelet on slow to medium heat.
I find using a medium or smaller pan to be easier to turn the omelet to bake from the opposite side. Today, I had a bit bigger pan but it did work 🙂
This has become my favorite breakfast so far 🙂 Let me know if you try it and if you know a better way for flipping the omelet 🙂
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