Eggs

Almond Butter, Strawberry Jelly & Banana Omelet

Oh, hello 2014. How did you sneak up on me like this? One minute I’m making Friendsgiving dinner, then I turn around and Bachelor is back and I have to buy a new calendar. Why not kick off the new year on The Plate with a horrifying, albeit delicious meal: pb&j&b omelet.

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I can’t take full creative credit for this idea. The bar tender at Bin 38 (adorbs wine bar in the marina) was going on and on about a peanut butter and jelly omelet his brother-in-law (maybe?) makes him. So, for Juan Pablo’s big night, Alanna brought the wine and I made these omelets. We both loved them.

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Don’t be scared. Try new things. It’s a new year, after all.

Almond Butter, Strawberry Jelly & Banana Omelet

2 eggs
splash milk or water
dash of salt
2-3 tablespoons crunchy almond butter (or peanut butter)
2-3 tablespoons strawberry jelly
banana slices

Heat a well greased medium non-stick pan. In a small bowl, whisk together eggs, milk and salt. Pour eggs into pan and let cook, swirling the eggs to the edge of the pan to coat the bottom and cook through. Once the eggs have cooked through, remove from heat and add remaining ingredients. Fold over and eat immediately.

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