I like to cook, and for lunch, it’s easy to cook up an omelette with pretty much anything you happen to have in the fridge: leftover mushrooms, onions, tomatoes, cheese; anything goes.
Today I happened to have bacon and bananas at home, so why not make a banana bacon omelette? Here’s the recipe.
- 3 bacon strips
- Half a banana
- Goat cheese, e.g. Chevre
- Hot chili sauce
- 3 eggs
Cook the bacon so it’s crispy. The easiest way is to bake them in the oven. Put the strips on an oven-safe plate in the cold oven and set the oven on 400 F (200 C). Check the bacon when the oven has reached its temperature. If you want them really crispy, they typically need a few more minutes.
Cut the banana into slices on an oven-safe plate and let it sit in the oven for a few minutes. Use the Broil setting if you’re oven has it, otherwise just turn up the heat to high. Heating the banana gives it more taste.
Beat the eggs with a bit of water (helps make the omelette fluffy) and some cayenne pepper. No salt yet, it comes later (makes the eggs taste better). Melt a tablespoon of unsalted butter in a frying pan on low heat. When the butter starts to get a bit darker, add the eggs and mix with the melted butter. To make the omelette fluffy, put a lid over the frying pan for a couple of minutes.
When the omelette starts to get firm, sprinkle it with salt. Add some goat cheese and a little bit of chili sauce on half the omelette, and then cover with the banana and bacon. Use a spatula to lift the uncovered part of the omelette to check the color. When it has turned slightly golden, fold it over the covered half with the spatula. Let it sit for another half a minute and then move it to a large plate.