Ingredients for Tenerife Banana Omelet
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How to Make Tenerife Banana Omelet
- In a medium bowl, whisk together 3 large eggs, 1/4 teaspoon salt, and 1 teaspoon sugar until light and frothy.
- Peel and thinly slice 1 ripe banana (about 1 medium).
- Gently fold the sliced banana into the egg mixture.
- Heat 1 tablespoon of olive oil in an 8-inch nonstick skillet over medium heat.
- Pour the egg mixture into the heated skillet.
- Reduce heat to low and cook undisturbed for 4-5 minutes, or until the bottom is lightly golden brown and set.
- Place a large dinner plate over the skillet and carefully invert the omelet onto the plate.
- Gently slide the omelet back into the skillet, uncooked side down.
- Continue cooking for another 3-4 minutes, or until the bottom is golden brown and the omelet is cooked through.
- Slide the Tenerife Banana Omelet onto a serving plate.
- Serve immediately and enjoy! (Optional: Garnish with a sprinkle of powdered sugar or a drizzle of honey)
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
59g
Fat
25g
Carbs
9g