Banana Cream Frittata

(4 servings)

  • 2 large bananas - thinly sliced
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 1/3 cup heavy cream
  • 3 Tablespoons sugar
  • 2 Tablespoons vegetable or canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • whipped cream - for topping
In a large bowl, sift together the flour, sugar and salt.

In a seperate medium bowl, lightly beat the eggs, Add cream and vanilla and mix well.

Add wet ingredients to dry ingredients and mix well. Fold in banana pieces.

In a large (about 10-inch) skillet over medium heat, heat the oil. Dollop batter evenly in pan to form 1 large pancake.

Cook three to five minutes until bottom is golden brown. Carefully flip - I tilt the pan and turn the fritatta onto a plate to flip as the frittata can break apart easily. Cover and cook a few more minutes until other side is golden brown.

To serve, cut into even wedges and top with whipped cream. It's also great with jam, syrup or a dusting of powdered sugar in place of the whipped cream.

In this case, the frittata is more of a fancy pancake. I like to serve it with a few additional banana slices on the side for the full banana experience.

Mr Breakfast would like to thank casey for this recipe.

Recipe number 1813. Submitted 8/9/2006.