Strawberry Banana Omelets

Now I love looking through the mighty internet for recipes.  There are hundreds of thousands and I barely scrape the tip of the iceberg when looking.  I have a stack of recipes I have yet to try out that is about two inches thick...and yet I keep printing and collecting, slowly putting them on the menu each month.  I'll probably make a dent er...by about 2021.

I'm a monthly menu person.  It gets my month all planned out in advance so I don't have to worry what's for dinner every day.  Now that doesn't mean I don't fudge once and a while and cancel a breakfast or dinner to make way for a new recipe I just HAVE to try.  As a matter of fact, this recipe was just such a case.  I hope you'll enjoy it just as much as my family does.

Strawberry Banana Omelets:

Ingredients:

• 3 tablespoons low calorie butter, divided

• 2 tablespoons brown sugar

• 1/8 teaspoon ground cinnamon

• 2 medium firm bananas, sliced

• 1/4 teaspoon vanilla extract

• 1-1/2 cups sliced fresh strawberries

• 4 eggs and 8 egg whites

• 2 tablespoons water

• 1/2 teaspoon salt

Directions:

• 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 the heat; stir in strawberries. Set aside.

• In a large bowl, beat the eggs, water and salt. Heat remaining butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion 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 minutes or until heated through. Slide onto a serving plate; top with remaining fruit mixture. 

Yield:  4 servings.

Recipe adapted from a recipe on  tasteofhome.com.