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Cinnamon Spiced Peanut Butter & Banana Omelette (Gluten free, Paleo)

May 6, 2017



I’m a savoury girl. It’s true. Ask any of my friends. When it comes to breakfast I am a “poached eggs with avocado, please” person. I rarely stray from this despite often being envious of my breakfast counterparts delicious syrupy pancake stack. I just find that when I start my day with dessert I then eat dessert for lunch and dessert for dinner, you see the pattern? 


That said, on the rare occasion I wake up craving something a little on the sweeter side my Cinnamon Spiced Peanut Butter & Banana Omelette never fails me. This recipe is pure joy on the plate and it takes just four ingredients. Oh, ps: it’s packed with protein, B vitamins, selenium and essential fatty acids, all of which the body needs to regulate hormone production, stabilise energy and promote cell growth and repair. No need to feel guilty about eating this first thing in the morning. In fact, I encourage it. 


Cinnamon Spiced Peanut Butter & Banana Omelette (gluten free, refined sugar free, paleo)


Serves 1

  • 2 eggs, whisked

  • 1 banana, mashed

  • 1 tablespoon peanut butter (or any nut butter you like)

  • 1/2 teaspoon cinnamon (my absolute favourite is Ovvio Organics Cinnamon Bark Powder)




In a mixing bowl combine the banana, peanut butter and eggs. Add a splash of water and stir through the cinnamon. Heat a teaspoon of coconut oil in small frying pan over a medium-high heat. Pour in the egg mixture. Cook for 2 minutes or until the egg has set like a pancake on the bottom (to check, use a spatula and gently lift up the omelette, if it holds and is golden then it’s ready). Flip one side of the omelette onto the other side, to form a half moon. Continue cooking for a minute, or until the centre of the omelette is no longer runny. To serve, gently lift the omelette onto a plate.


Topping suggestions:

  • A spoonful of full-fat yoghurt.

  • Fresh berries.

  • Activated buckinis.

  • Walnuts.










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