With just three basic ingredients, the Banana Omelette is quick, easy, and incredibly satisfying. Similar to a pancake, this easy snack or breakfast recipe is a great way to use overripe bananas. Just mash and mix with eggs and flour to form a pourable batter.
This 1-Point protein treat is a perfect alternative to savory omelets if you have a bit of a sweet tooth. It takes just minutes to make and be enjoyed on the go. For more healthy eating inspo to start your day right, check out our Weight Watchers Breakfast Recipes!
Why should you try a Banana Omelette?
- It’s lightning fast: Perfect for those days when you crave something sweet but don’t have much time. It’s not uncommon for me to make a banana omelet and eat it on the go, even breaking it into bite-sized pieces to make it easier to carry.
- It’s surprisingly filling. The combination of eggs and bananas creates a satisfying meal that keeps you going through the morning.
- Naturally sweetened: Eggs have become a staple in my breakfast routine, but sometimes I get bored of savory omelets. That’s where the banana omelet comes in as a sweet alternative that still gives me the protein I need.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Portion Size: 1 omelet
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 ripe banana (about 1/2 cup, 120 g)
- 1 large egg
- 1 tablespoon all-purpose flour (8 g)
- 1 teaspoon vegetable oil (optional, for greasing the pan)
Instructions:
- Prepare the Banana: Using a fork, mash the ripe banana in a small bowl. It’s okay if there are a few small lumps; these will add a nice texture to the omelet.
- Mix the Batter: In the same bowl, whisk an egg into the mashed banana until well combined. The mixture should look smooth and slightly frothy. Stir in flour until a runny batter forms.
- Cook the Omelet:
- Heat a non-stick skillet over medium heat. If your skillet isn’t well-seasoned or non-stick, add 1 teaspoon of vegetable oil and spread it evenly to prevent the omelet from sticking.
- Once the skillet is hot, pour in the banana-egg batter. Use a spatula to spread the batter evenly across the surface of the skillet, forming a round omelet.
- Let the omelet cook undisturbed for about 3-4 minutes, or until the edges start to set and small bubbles form on the surface. The bottom should be golden brown, and the top should be almost fully set.
- Flip and Finish Cooking: Carefully flip the omelet using a spatula. If the omelet is too large or delicate to flip in one piece, you can fold it in half like a traditional omelet. Cook for an additional 2-3 minutes on the other side, or until the omelet is fully cooked through and golden brown on both sides.
- Serve: Once cooked, remove the omelet from the skillet and transfer it to a plate. Let it cool slightly before serving.
This simple and quick banana omelet makes for a delicious breakfast or snack, perfect for those days when you need something sweet yet healthy. Enjoy!
Variations and Substitutions
The Banana Omelet might be simple, but there are plenty of ways to change it up. Here are some of my favorite variations:
- Adjust the ratio of eggs to bananas. You can go with two eggs and one banana for a more protein-packed version, or stick to the one-to-one ratio if you want something lighter.
- Oat flour: If you’re looking to thicken up the omelet without adding too many carbs, try swapping out the flour for oat flour. It’s a more stomach-friendly option, especially if you’re watching your grain intake.
- Fluffy texture: For a fluffier omelet, add half a teaspoon of baking powder to the mix. This will give it a bit more volume and make it feel more like a traditional pancake.
- Sweetened: If you have a sweet tooth, but the natural sweetness of the bananas isn’t enough, you can add a touch of Stevia or your preferred sweetener to the batter.
- Cinnamon: Lastly, a pinch of cinnamon goes a long way in enhancing the flavor of the banana. It’s a simple addition, but it makes a world of difference.
Tips and Tricks for Making Banana Omelette
Here are some useful tips to ensure your Banana Omelette turns out perfectly every time:
- Use a non-stick pan. This is crucial because the natural sugars in the banana can cause the omelet to stick to the pan, leading to a mess. A good non-stick pan will help you avoid this and make flipping the omelet much easier.
- The riper the bananas, the better. As bananas ripen, they lose some of their water content and their natural sweetness intensifies, which works perfectly in this recipe.
- Add cottage cheese as a topping. It might sound unusual, but the creamy texture and mild flavor of the cheese complement the sweetness of the banana beautifully.
- Don’t rush the cooking process. Cook the omelet over medium-low heat to ensure it cooks evenly and doesn’t burn. If the heat is too high, the banana might caramelize too quickly, and you’ll end up with a burnt omelet that’s undercooked in the center.
With these tips and variations, the Banana Omelette becomes a versatile dish that’s as easy to customize as it is to make. Whether you’re in the mood for a quick breakfast, a post-workout snack, or even a light dinner, this recipe is a go-to option that’s both delicious and nutritious.
Banana Omelette
Ingredients
- 1 ripe banana, about 1/2 cup, 120 g
- 1 large egg
- 1 tablespoon all-purpose flour, 8 g
- 1 teaspoon vegetable oil, optional, for greasing the pan
Instructions
- Prepare the Banana: Using a fork, mash the ripe banana in a small bowl. It's okay if there are a few small lumps; these will add a nice texture to the omelet.
- Mix the Batter: In the same bowl, whisk an egg into the mashed banana until well combined. The mixture should look smooth and slightly frothy. Stir in flour until a runny batter forms.
- Cook the Omelet:
- Heat a non-stick skillet over medium heat. If your skillet isn’t well-seasoned or non-stick, add 1 teaspoon of vegetable oil and spread it evenly to prevent the omelet from sticking.
- Once the skillet is hot, pour in the banana-egg batter. Use a spatula to spread the batter evenly across the surface of the skillet, forming a round omelet.
- Let the omelet cook undisturbed for about 3-4 minutes, or until the edges start to set and small bubbles form on the surface. The bottom should be golden brown, and the top should be almost fully set.
- Flip and Finish Cooking: Carefully flip the omelet using a spatula. If the omelet is too large or delicate to flip in one piece, you can fold it in half like a traditional omelet. Cook for an additional 2-3 minutes on the other side, or until the omelet is fully cooked through and golden brown on both sides.
- Serve: Once cooked, remove the omelet from the skillet and transfer it to a plate. Let it cool slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
