Banana Omelette

14 May

…or is it an eggy pancake? I discovered this simple and healthy recipe on Casey Ho’s site, Blogilates – go check her out!

This breakfast is so quick, easy and tasty, you’ll have a hard time going back to traditional pancakes afterward! It’s perfect for a post-workout breakfast, or even if you’re just low on foodstuffs in the fridge. It’s also gluten free, and has no added fat or sugar. Give it a shot! You won’t regret it.

Banana Omelette with Peanut Butter & Greek Yogurt

The warmth of the omelette melts the PB yogurt mixture just enough to be perfect.

Banana Omelette, adapted from Blogilates

  • 1 banana
  • 2 eggs
  • 1 tsp cinnamon

Heat a medium sized frying pan on the stove, over medium heat.

If your banana is not overly ripe, slice it and microwave for 30 seconds to soften. Mash completely with a fork. Whisk in two eggs, along with the cinnamon. Get out the lumps as best you can.

Spray heated pan with PAM, or a bit of coconut oil. Pour mixture into pan, as if you were making an omelette.

Let cook on one side until it starts to brown. Carefully flip (I usually have to split it in half to achieve this without making a mess). Cook on other side until brown. Remove to plate and eat!

I like the combination of banana with peanut butter. So to top, I mix 1 tbsp natural creamy peanut butter with 2 tbsp plain nonfat Greek yogurt. Mix well and spread on omelette. Devour!

Banana Omelette

Made this again, and topped it with plain nonfat Greek yogurt and some of my Oma’s homemade strawberry jam…mmmm πŸ™‚


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