A creative breakfast frittata that tastes like the top of a banana muffin with eggs as the base. This unique dish combines sweet caramelized bananas, crunchy almonds, and warm spices for an unforgettable brunch experience.
Recipe Details
Ingredients
- 8 large large eggs
- 125ml whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 30g unsalted butter
- 3 large ripe bananas, sliced into rounds
- 60g packed brown sugar
- 80g sliced almonds
- 2 tbsp all-purpose flour
- 30g cold unsalted butter, cubed for topping
- 30g old-fashioned oats
- 1 tbsp coconut oil, melted
- for serving pure maple syrup for serving
- for serving Greek yogurt for serving (optional)
Instructions
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Preheat oven to 190°C (375°F). In a large bowl, whisk together 8 large large eggs, 125ml whole milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until well combined.
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Heat 30g unsalted butter in a 25cm (10-inch) oven-safe skillet over medium heat. Add 3 large ripe bananas and cook for 2-3 minutes until lightly caramelized.
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Sprinkle half the 60g packed brown sugar over bananas and cook 1 more minute until sugar begins to dissolve.
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Pour egg mixture over bananas in the skillet, gently stirring to distribute bananas evenly.
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For the muffin top topping, combine remaining 60g packed brown sugar, 80g sliced almonds, 2 tbsp all-purpose flour, 30g old-fashioned oats, and cold 30g cold unsalted butter in a bowl. Mix with fingertips until mixture resembles coarse crumbs.
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Drizzle 1 tbsp coconut oil over crumb mixture and toss to combine.
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Sprinkle crumb topping evenly over the frittata in the skillet.
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Transfer skillet to oven and bake for 18-20 minutes until eggs are set in center and topping is golden brown.
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Let cool for 5 minutes before slicing into wedges.
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Serve warm with for serving pure maple syrup for serving and for serving Greek yogurt for serving (optional) if desired.
Tips
Banana Ripeness: Use bananas that are ripe but still firm - too soft and they'll become mushy during cooking. Slightly spotted bananas are perfect.
Skillet Temperature: Don't let the pan get too hot when caramelizing bananas, or they'll burn before the natural sugars develop properly.
Egg Doneness: The frittata is done when the center is just set but still slightly jiggly. It will continue cooking from residual heat.
Topping Technique: The crumb topping should be chunky, not powdery. Cold butter pieces help create the classic muffin top texture.
Serving Variations: Try with a dollop of mascarpone, fresh berries, or a sprinkle of powdered sugar for extra indulgence.