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The Sweet or Savory Breakfast Dilemma
I’m sure you’ve had this happen. You’re at a restaurant or at home trying to decide: do you want the sweet pancakes, waffles or French toast? Or are you in the mood for a delicious omelet (e.g. the savory breakfast option).
I believe I solved this issue today when I made a Banana-Pumpkin-Cinnamon Flourless “Crepe.” This is basically a sweet omelet. I was inspired by the egg mixture that you dip bread into whilst making French toast. Why couldn’t I make an omelet like this? And before you get grossed out thinking about an omelet with fruit in it, let’s review all of the sweet applications for eggs: the aforementioned French toast, soufflé, meringues, any baked good…
Is it making sense now? Trust me, this was absolutely delicious with just the right amount of natural sweetness from the bananas and cinnamon, yet not overly sweet, which is usually what you find with a waffle, French toast and the like.
Banana-Pumpkin-Cinnamon Flourless “Crepe”
- 1 whole egg + 1/3 cup egg white
- 1/2 tsp vanilla
- 1/4 tsp cinnamon (or about 2 “shakes”)
- 1 tsp coconut oil
- 1/2 banana, sliced
- 1/2 cup pumpkin puree
Beat egg and egg white with vanilla and cinnamon until fluffy. Heat 1 tsp coconut oil in a small omelet pan. When oil is melted, add egg mixture to pan. Distribute slices of banana evenly in egg/omelet mixture. Put a lid on it and cook until omelet sets. When omelet is fully cooked, fill it with half of the pumpkin puree. Fold the omelet in half and drizzle remaining pumpkin puree over the top. Sprikle with cinnamon if desired. You can also add a drizzle of honey on top, though I didn’t feel it was necessary.
Pictured with a piece of Manna Cinnamon Date Bread (this stuff is amazing!).
This protein-rich breakfast will keep you full and also satisfy your sweet tooth. Plus it also contains potassium (banana, pumpkin), vitamin A, vitamin C and even a little iron – all from that delicious, fall-like pumpkin.