Indonesian-Inspired Banana Omelette for Two
Indonesian-Inspired Banana Omelette for Two
This recipe reminds me of the breakfast street food I enjoyed every morning when I was teaching English across Indonesia. You can make a savoury version too with shallots, garlic, chilli and toasted shredded coconut. The sweet version also tastes sensational with in-season mango, chopped mint and toasted coconut.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 large eggs
- ¼ tsp ground cinnamon
- ¼ tsp fresh nutmeg, grated
- 1 tbsp chia seeds
- 1 tsp alcohol-free vanilla extract
- Pinch sea salt
- 2 ripe bananas, mashed
- 1 tbsp coconut oil
- ½ cup fresh mixed berries
- 2 tbsp pistachio nut kernels
- Rice-malt syrup, for drizzling
- Handful mint leaves, toasted
- Shredded coconut, to serve (optional)
Method
- In a small bowl, beat the eggs and add the cinnamon, nutmeg, chia seeds, vanilla and salt and stir to combine. Add the mashed banana and mix well.
- Place the coconut oil in a small frying pan over medium-high heat. Pour the egg mixture into the frying pan and cook until bottom is set.
- Scatter over the berries and pistachios and continue cooking until top is firm.
- Carefully remove from the pan and drizzle over the rice-malt syrup. Top with mint leaves and the shredded coconut, if using. Serve immediately.
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