Tenerife Banana Omelet Recipes

Steps:

• Beat eggs, salt and sugar.
• Thinly slice banana; carefully mix with eggs.
• Heat oil in small nonstick skillet.
• Pour in egg mixture; reduce heat.
• Cook until bottom of tortilla has browned.
• Invert a dinner plate over skillet and turn tortilla onto the plate.
• Slide tortilla off plate back into skillet (cooked, brown side will be up).
• Continue cooking until bottom is brown.
• Slide out of skillet onto serving plate.
• DO NOT FOLD. :).

Steps:

• In a small saucepan, heat 1 tablespoon butter, brown sugar and cinnamon over medium heat until sugar is dissolved.
• Add bananas and vanilla; toss to coat.
• Remove from heat; stir in strawberries and set aside.
• In a large bowl, beat the eggs, water, and salt.
• Heat remaining butter in a 10in nonstick skillet over medium heat: add egg mixture.
• As eggs set, lift edges, letting uncooked portion to flow underneath.
• When eggs are almost set, spread two thirds of fruit mixture over one side: fold omelet over filling.
• Cover and cook for 1-2 or until heated through.
• Put on serving plate and top with remaining fruit mixture and dust with confectioners sugar.

Steps:

• Combine strawberries, banana, sugar, lemon peel& juice in medium bowl; mix lightly; cover; let stand 15 minutes.
• Meanwhile, mix eggs and salt with fork in small bowl.
• Heat 1 tbsp butter in skillet; pour in half of egg mixture (about 1/2 cup); mixture should set at edges at once.
• With back of pancake turner push cooked portions of edges toward center so that uncooked portions flow underneath; slide pan rapidly back& forth over heat to keep mixture in motion.
• While top is still moist& creamy-looking spoon 1/2 cup fruit mixture over half of omelet; with pancake turner, fold in half; turn onto platter; keep warm.
• Repeat with remaining butter, egg mixture& 1/2 cup fruit mixture.
• Top omelets with remaining fruit mixture.