"This is a recipe that children are sure to love. You can also make it with apples instead of bananas" — nausheen
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Yum! I did however make a few minor adjustments . First, instead of sliced bananas I put the bananas in a food chopper. As for the rest of the batter I added a bit of cinnamon, vanilla extract, used half brown sugar/half white sugar and soymilk. Also, I just used enough butter to coat my pan once and I had no problems at all flipping any of the frittatas. This was a simple, easy recipe and the frittatas came out moist and wonderful.
This one was hard to rate. I'd say 4 stars if the texture wasn't so odd... the bananas and egg combination was a little offputting. The flavor was fairly decent, though. However, I wouldn't make it again just because it wasn't that great. When it came time to flip, I realized that the frittata was going to fall apart because of the heaviness of the bananas pulling at the batter from different angles. I loosened it from the skillet with a spatula and slid it onto a dinner plate. Then, holding the plate directly over the skillet, I flipped the plate over, dropping the frittata back into the skillet to allow it to brown on the other side. Stayed together just perfectly. I did add 1/2 tsp of vanilla to the batter and cut the oil in half (could stand to be cut a little more). I also used margarine instead of butter. Served with sliced bananas and powdered sugar on top. Thanks, I had fun making this. :)
I've made savory frittatas before but after reading the recipe and the reviews was somewhat confused. I didn't know whether the 3 serving size was 3 paper-thin crepe like frittatas or 1 frittata cut into 3 wedges! This is what I did....I only made 1 frittata, MASHED the banana and added to batter and poured all the batter into pan and cooked on medium heat for about 4 minutes. The middle was not firm so I put under broiler (on Lo) for about 2 minutes. I then slid out the frittata onto plate. I turned pan over the frittata and plate and flipped over. This was just to make sure the middle was done (only about 30 seconds). I flipped back over, let cool and sprinkled with powdered sugar.
I sliced into 2" wedges. My family gobbled it down!! I barely got one piece and my husband was asking if there was anymore. I will make again!
This recipe is delicious!!! We have a large family, so I tripled the recipe. My toddlers as well as my older children loved this dish. Very filling! Typically, I don't use white flour, but I wanted to make the recipe as written, so next time I have a point of comparison. I'll update when I use the whole wheat flour. I did substitute virgin coconut oil for the vegetable oil and that was delicious. Updating my review! This recipe is delicious using whole wheat flour. With the substitutions of whole wheat flour and virgin coconut oil, this is a very delicious and healthy breakfast!
This tastes great! I often cook it for breakfast because it is so good and very easy to make. I did try it in one large skillet to begin with but quickly found out that it works so much better by cooking it in a 6 inch non-stick skillet so I end up with two smaller ones instead of one large one. I cook half at a time. Makes it easy to flip and makes the perfect breakfast for my husband and I.
These are messy and it would probably work out better to make smaller pancakes, the kids do enjoy the flavor though. I certainly wouldn't throw them down the disposal, what an unnecessarily rude comment.
I really liked the way this tasted. It was kind of messy when I flipped it over. I think that was due to the sliced bananas. I think next time I will try smashing the bananas before putting them in the batter. If I had made several frittatas instead of one, it would have turned out perfectly. It's a great alternative to pancakes or even a light dessert.
Interesting. Eggy. Too much oil/butter, though. Overpowering flavor of bananas. Next time I'll add vanilla, less bananas, and sprinkle with powdered sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 137
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