Do you feel like changing up your usual breakfast? And I’m not talking about having some pancakes or eggs instead of your daily oatmeal. I’m talking about changing something that’s actually a savory breakfast dish into a sweet one. Sound adventurous? Well, then you should definitely try my sweet omelet with banana and cinnamon.
Instead of veggies or cheese, we’re gonna bake some banana slices into the eggs. They will nicely caramelize and sprinkled with cinnamon, this sweet note will be even more enhance. Served with some peanut butter on top, fresh fruits and some whole grain toast on the side, this sweet omelet has the potential to become your new favorite breakfast!jump to recipe
Are Omelets Good for You?
Since there always been so many rumors about the health benefits or potential risks of eggs, you will probably ask yourself this question before. Are omelets good for you? Well, despite all those rumors, eggs are packed with nutrients.
They contain concentrated amounts of iron, cinnamon, vitamin A and B. Even B vitamin 12, which is otherwise only found in abundance in fish and meat, is found in high amounts in eggs.
Served with fresh fruit, the peanut butter, and some whole wheat toast, you get a balanced breakfast right away that covers all the important components.
Personally, I am always incredibly hungry in the morning. For this reason, I stretch my sweet omelet with extra some egg white, which is much lower in calories than the whole egg. This makes my serving a little bigger without going overboard calorie-wise.
The amounts given in the recipe make one serving of the sweet omelet with banana and cinnamon.
I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more (or less) than I do. In this case, please feel free to adjust the amounts to your personal needs. More on that in a second.
Ingredients for the Omelet
- two eggs
- some coconut oil for frying – a quarter to half a teaspoon should be enough
- one small or one half of a large banana
- one teaspoon of (deep roasted) natural peanut butter
- some fresh seasonal fruit of your choice
- whole wheat toast
Alternatives and Substitutions:
For a lower calorie version, you can substitute one egg for 50 to 100 grams of egg white. This will make your sweet omelet overall a bit lower in calories.
Just as well, you can make the portion a bit larger by either just mixing in some additional egg whites or a third egg. If your portion gets significantly larger, I advise using a larger pan and a more banana slices. Otherwise, the omelet will just be way too thick.
Further, instead of peanut butter, you can use any other nut butter of your choice. However, in my opinion, the salty note of the roasted peanut butter perfectly complements the sweet omelet and the caramelized banana pieces.
By the way, if you don’t like coconut oil or don’t have it at home, just use a neutral vegetable oil instead, such as canola oil.
Sweet Omelet with Banana and Cinnamon – Here’s how to make it!
Before you start, make sure that you use the right pan for your sweet omelet. If you follow the recipe’s instructions, it’s best to use a pan with a diameter of about 16 centimeters. This should be about 6 to 6.5 inches.
If you just add one more egg ore about 50g (2 ounces) of egg white, this size of pan will still fit perfectly. But if you add significantly more, I would go with a 20cm or 7 to 8 inches pan.
Once, you’ve found the right pan, you’re ready to go. So put the pan on your stove and set the heat to medium-high. Now crack your eggs and whisk them in a bowl with a fork or a small whisk.
Now you can add the oil to the pan and spread it carefully with a silicone brush or kitchen paper. Then add the beaten eggs.
Next, cut your banana into thin slices and spread them evenly on one side of your omelet before sprinkling everything with cinnamon.
As soon as the egg starts to set on the surface, you can carefully fold the side without the banana pieces onto the other. After about a minute or two, carefully flip the omelet to fry the other side for another minute or two.
Before you carefully transfer your sweet omelet to a plate, spread the peanut butter on top. The heat in the pan makes it easy to spread the butter evenly.
Then enjoy it with fruits of your choice, a slice or two of whole wheat toast, and a steaming cup of coffee or tea!
One more time – the most important things in a nutshell
It’s best to use coated pan for frying omelets. For an omelet with two to a maximum of three eggs, a pan with a diameter of 16cm or 6 to 6.5 inches is suitable. For larger portions (more than 150 grams) a slightly larger pan should be used.
To prevent your omelet from burning or sticking to the pan, it helps to use a coated pan and brush it with a little oil beforehand. If you spread the oil evenly in the pan with a silicone brush or paper towel, you won’t even need much of the oil either.
I hope you like this delicious, sweet omelet recipe with banana and cinnamon! If so, make sure to give it a try. If you have any questions or suggestions, feel free to drop them in the comments, or send me a massage via email or Instagram (@julesbalancedrecipes).
And in case, you’ve tried this sweet omelet, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Sweet Omelet with Banana and Cinnamon
- 1 small mixing bowl
- 1 small, coated pan (approx. 16 cm or 6.5 in diameter)
- 2 egg *
- ½ – ¼ tsp coconut oil **
- 1 small banana or a half, big one
- 1 tsp (natural) peanut butter ***
- fresh fruits of choice
- whole wheat toast
- Heat a pan over medium-high heat. Crack the eggs and whisk them in a bowl.
- Add the oil to the pan, spreading it evenly, and pour in the eggs. Slice up the banana and spread it on one side of the omelet. Dust with cinnamon.
- Once the top slightly starts to set, carefully fold the side without the banana pieces onto the other side.
- After a minute or two, carefully flip the omelet and let it set again for a minute or two until, when pressure is applied on the top of the omelet, no more runny egg flows out of the omelet.
- Spread the peanut butter on the top and transfer the egg onto a plate. Serve it with fresh fruit of choice and whole wheat toast.
- calories: 350 kcal
- fat: 17 g
- carbohydrates: 29 g
- protein: 18 g