Banana Omelette
A sweet and satisfying 3-ingredient protein snack or breakfast.
Servings: 2
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
Just 1 Point per serving of two omelets.
Nutrition
Serving: 172g | Calories: 206kcal | Carbohydrates: 31g | Protein: 8.7g | Fat: 5.3g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 113mg | Fiber: 3.2g | Sugar: 0.2g | Calcium: 32mg | Iron: 1.3mg