Banana and peanut butter frittata

If you love pancakes, but find that the fruity buttermilk pancakes take too long to prepare in the morning, then these are a great compromise.  They’re free from milk and flour, so there’s no risk of lumps.  In fact they’re really just a delicious banana and peanut butter omelette topped with fruit!

Serves 1

What you’ll need:

  • 2 bananas
  • 2 eggs
  • 2 tbsp peanut butter, warmed to a runny consistency
  • 1/2 mango, chopped
  • 1 pear, chopped
  • A little butter to grease the pan


  1. Mash the banana and beat into the eggs.  I found a stick blender was the perfect tool for this, but if you don’t have one a fork will be perfectly adequate
  2. Lightly grease an ovenproof frying ban with some butter and heat on a medium heat
  3. Pour approximately half the banana and egg mixture in the pan, and cook until the edges are firm but the centre is still runny
  4. Pour on one tablespoon of the peanut butter, drizzling it across the entire surface
  5. Place the pan under a high grill until the top is solidified then transfer to a warm plate
  6. Repeat with the remaining mixture and peanut butter
  7. Top with the mango and pear


  • Rather than grill the omelette, just put a little less mixture in the pan and heat for longer on a low heat until cooked through.  Aim for 4 pancakes rather than 2 with the same amount of mixture
  • Try mixing the peanut butter into the batter or just spreading on top if you prefer
  • These will be delicious with any fruit, not just pears and mango.  Top with fruit salad for the ultimate fruit indulgence
  • If you don’t like peanut butter, swap it for another nut butter, or leave it out entirely and top with yogurt and honey, Nutella or whatever else you fancy




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