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| 6 Tbsp. | Unsalted Butter |
| 2 | Bananas, firm, cut into 1/4'' slices |
| 1/4 Cup | Granulated Sugar |
| 6 | Eggs |
| 2 Tbsp. | Confectioner's Sugar |
| Pinch | Salt |
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| 1. |
In a small frying pan over medium heat, melt 3 tbsp. of the butter. Add the banana slices and, using a fork, turn to coat them well with butter. Aaute until very lightly browed, 2-3 minutes. |
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| 2. |
Sprinkle the bananas evenly with the granulated sugar. Reduce the heat slightly and continute to saute until the sugar melts, turns a light caramel color and coats the bananas, 3-5 minutes. |
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| 3. |
Put the egg whites in a bowl. Add the confectioner's sugar and salt and beat with a wire wisk just until frothy but still fairly liquid. In another bowl, beat the yolks until blended. Using the wisk, gradually stir the whites into the yolks until fully incorporated. |
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| 4. |
In an 8 inch nonstick omlet pan over medium heat, melt the remaining 3 tbsp. butter. Add the eggs and, as they begin to set, using a fork or spatula, carefully lift the edges and gently push them toward the center, tilting the pan slightly to allow the liquid egg on top to flow underneath. Continue to cook until the eggs are almost completely set but still slightly moist on top, 4-5 minutes. |
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| 5. |
Arrange the bananas evenly over half of the omlet. Shake the pan; if the omlet does not slip easily, carefully loosen the edges with the fork or spatula. Beginning with the banana-covered side of the omelet, slide the omlet from the pan to a warmed serving plate and, when halfway out, flip the pan over to fold the omlet in half over the bananas. Cut in half and serve at once. |
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Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Eggs/Cheese
Bake Time:
Servings: 2
Prep. Time:
Utensils:
Notes: |
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