Banana Oat Frittata with Honey Glaze
A dense, custardy oat-and-banana frittata with a sticky honey glaze. Rolled oats and banana give it body while the eggs set into a tender, high-protein slice.
- Total
- 19 min
- Prep 5 · Cook 14
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Simmering
- Sweet
- One pan
Instructions
-
Mash the banana in the mixing bowl with a fork until smooth. Stir in the rolled oats and 60 ml milk and let stand 5 minutes so the oats soften.
~5 min
Soaking oats in milk hydrates them, softening their texture so they blend smoothly into the custard.
-
Beat the eggs into the oat mixture with the cinnamon and salt until evenly combined.
~1 min
Folding Fold gently to combine without deflating; stop as soon as no streaks remain to keep the custard light.
-
Melt the butter in the skillet over medium-low heat. Pour in the egg mixture and cook without stirring until the edges are set and the center is just barely liquid, about 5 minutes.
~5 min
Cooking without stirring lets the bottom set into a solid base, preventing the frittata from breaking when flipped or slid out.
Simmering Keep the heat low so the eggs set slowly; if you hear loud sizzling, the pan is too hot and the bottom will toughen.
-
Cover the skillet and cook over low heat until the surface is fully set and no liquid egg remains, 5 to 6 minutes.
~6 min
Covering traps steam, which gently cooks the top and ensures the center sets without burning the bottom.
Let the frittata sit in the covered skillet off the heat for 1 minute before sliding it out; the residual steam firms the center without drying the edges.
Simmering Keep the heat low so the eggs set slowly; if you hear loud sizzling, the pan is too hot and the bottom will toughen.
-
While step 4 cooks
While the frittata finishes, stir the honey and powdered sugar together in a small spoon until smooth.
~1 min
-
Slide the frittata onto a plate and drizzle the honey glaze over the top. Cut into wedges and serve warm.
~1 min