Banana Oat Omelette with raisins, dried cranberries and pumpkin seeds

 

Prep Time: 10 mins.   Baking time: 27 mins   

Servings: 3 to 4 pax.

Method: Bake with Air fryer. 

Ingredients

Coconut Oil x 1.5 table spoon (or enough to spread over the base and sides of baking traying)

Bovril x 0.75 teaspoon

Optional spices (can add a pinch of himalayan / sea salt, cinnamon powder or cocoa powder or vanilla essence if you like)

Cumin powder

Ground peppercorn

Mixture A (prepare in a separate large glass bowl)

Overriped medium banana x 4

Large eggs (around 60g) x 4

Instant rolled oats x 3 to 4 table spoons (roughly or more if you want it to be more filling)

Mixture B (you can add other nuts and seeds or dried fruits like prune)

Raisins (a handful)

Dried cranberries (as much as you like)

pumpkin seeds (1 to 2 table spoons or more)

Optional toppings

Maple syrup

Peanut butter

Raw honey (be sure not to use metal cutlery)

Butter

Kaya

Steps

1. Mash up the overripe banana and remove any blackened areas or centres in a large glass mixing bowl. 

2. Mix in 0.75 teaspoon of Bovril. 

3. Crack 4 large eggs over the mixture and mix well. 

4. Add in instant rolled oats (to make it more filling- optional). 

5. Add the optional spices and mix well.

6. Heat up the coconut oil in the air fryer - pour 1.5 table spoon of oil (or enough to cover the base and sides of the baking tray) and bake 100deg C for 1 min.

7. Pour the mixture from step 5 into the baking tray.

8. Bake at 120 deg C for 7 mins. Then 180 deg C at 20 mins.

9. Use a toothpick to test if it is fully cooked on the inside. If it is cooked, the toothpick should come out clean. 

10. Serve hot with optional toppings/ spread. 

11. If you are saving some of later, make sure to let it cool down to room temperature or before putting into an air-tight container for the fridge. 

12. Enjoy!