Banana egg porridge
126cal, 8p, 8c, 7f (per meal)
1/4 medium (7" to 7-7/8" long) (30g)
1 large (50g)
2 dash (1g)
1/2 dash (0g)
1/8 cup(s) (30mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Melt the butter in a non-stick skillet over medium heat. Add the chopped banana and cook until lightly caramelized. Turn off the heat.
2
Crack the eggs into a bowl, add a pinch of salt, and whisk well. If the skillet is very hot, let it cool for 1-2 minutes before adding the eggs.
3
Add the eggs to the skillet and cook over low heat, stirring frequently. Be careful to cook slowly over a low temperature to prevent the eggs from scrambling or becoming dry.
4
Stir in the cinnamon and remove the skillet from the heat when the eggs are nearly set.
5
Transfer to a bowl, pour the milk over the top, and serve warm.