Banana French Toast Omlette

I love eggs.

Both as an ingredient and as a focal point.  Eggs are incredibly versatile.  Cooked each and every way, I love them.   Though, I am partial to a beautifully sunny side up egg.  Sometimes, you want to mix things up a bit.  Variety is the spice of life and all that.

Fluff up and whip the eggs until frothy.  That’s a great way to make scrambled eggs, too.  The resulting texture is light, fluffy, and tender.

Banana French Toast Omelette
makes 1

3 eggs
1 banana, ripe, mashed
1 Tablespoon flour
1/4 cup milk
1 Tablespoon maple syrup, or to taste
1 Tablespoon sugar
pinch cinnamon
1 teaspoon butter

Place butter in frying pan and place over low heat.  While butter melts, whip all remaining ingredients in a small mixing bowl until very light and fluffy.  Swirl butter around the pan.  Then add egg mixture.  Swirl the pan.  Let egg mixture firm up briefly before pressing cooked mixture inward with a spatula.  Swirl pan and displace egg mixture until it’s cooked about 80%. Then, roll into an omelette shape and let sit over low heat for a few seconds.  Then, plate.  Drizzle very lightly with additional maple syrup, if you so desire.

The first time I tried this, I made more of a scramble.  Not my prettiest plate of eggs by far, but, they were very tasty.  Also, as you can see, there was a bit of a maple syrup overload.

Then, I thought I might tidy up that hot mess a bit.  The second time, it’s still closer to a scramble than an omelette.  Even a touch overcooked, this plate of eggs were soft, tender, and tasty.  But, next time, I’ll tidy up that hot mess even more.

The experiments are still good eating.