Description
Banana Omelette delivers easy sweet breakfasts for busy mornings with quick prep balanced nutrition and grab-and-go flavor for the whole family.
Ingredients
Scale
- 2 medium ripe bananas, mashed until smooth
- 4 large eggs
- 2 tablespoons milk or dairy-free milk
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon butter or neutral oil for the pan
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped pecans
- 1 to 2 tablespoons dark chocolate chips
- 1 tablespoon shredded coconut
- 1 tablespoon pure maple syrup (for serving, optional)
- 1 tablespoon yogurt (for serving, optional)
Instructions
- In a bowl, whisk the eggs with the milk, vanilla (if using), cinnamon, and salt until the mixture is evenly combined and just a touch frothy.
- Mash the bananas until smooth; if you like a few small chunks, leave a few lumps in. Fold the mashed banana into the egg mixture until well combined but still speckled with banana color.
- Heat a nonstick skillet over medium heat and add the butter or oil. Once the fat shimmers, swirl the pan to coat evenly.
- Pour the Banana Omelette batter into the skillet, tilting the pan to create a round, even circle.
- Cook for 2–3 minutes, watching for the edges to set and for the bottom to take on a light, golden hue. If adding optional add-ins like nuts or chips, sprinkle them now so they toast slightly as the omelette firms up.
- Carefully flip or fold the Banana Omelette to finish cooking. If you’re comfortable with a flip, use a wide spatula to turn the whole omelette over and cook for another 1–2 minutes until the center is just set but still moist. If you prefer a gentler finish, fold the omelette in half and let it rest for a minute to warm through.
- Slide the Banana Omelette onto a warm plate. Finish with a light dusting of cinnamon, a drizzle of maple syrup, or a dollop of yogurt.
- For a quick, plated finish, slice into wedges and stack for presentation. Leftovers can be refrigerated for up to 1 day and reheated gently in a skillet with a splash of milk to keep it soft.
Notes
- Leftovers can be refrigerated for a day.
- Reheat gently with a splash of milk to maintain softness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 560
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 420 mg
Keywords: Banana Omelette, Sweet Breakfast, Easy Breakfast