6 eggs
6 tablespoons water or milk
salt and black pepper to taste
3 tablespoons butter or margarine
For the filling
2 medium bananas, peeled and sliced
2 tablespoons lemon juice
paprika
6 eggs
6 tablespoons water or milk
salt and black pepper to taste
3 tablespoons butter or margarine
For the filling
2 medium bananas, peeled and sliced
2 tablespoons lemon juice
paprika
Beat the eggs with water or milk, salt, and pepper to taste, and reserve
Melt the butter or margarine in a frying pan and add the egg mixture
Reduce heat
When the omelette starts to thicken, stir it gently with a fork to cook evenly, but still check if the surface is still slightly liquid
Increase heat again to lightly brown
Place lemon juice over banana slices and reserve 8 slices for garnishing
Fill the omelette with the banana slices and fold it in half
Garnish the omelette by surrounding it with the reserved banana slices and paprika, intercalated with salsa
Serve 4 ways.
