Indonesian-inspired banana omelette for two

{  SERVES 2  }

This recipe reminds me of the breakfast street food I enjoyed every morning when I was teaching English across Indonesia. You can make a savoury version too, with shallots, garlic, chilli and toasted shredded coconut. The sweet version also tastes sensational with in-season mango, chopped mint and toasted coconut.

2 large eggs

¼ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

1 tablespoon chia seeds

1 teaspoon alcohol-free vanilla extract

pinch of sea salt

2 ripe bananas, mashed

1 tablespoon coconut oil

110 g (3¾ oz/½ cup) fresh mixed berries

2 tablespoons pistachio nut kernels

rice malt syrup, for drizzling

handful mint leaves

toasted shredded coconut, to serve (optional)

In a small bowl, beat the eggs, then mix in the cinnamon, nutmeg, chia seeds, vanilla and salt. Stir in the mashed banana.

Heat the coconut oil in a small frying pan over medium heat. Pour the egg mixture into the frying pan and cook until set on the bottom. Scatter over the berries and pistachios, and continue cooking until firm on top.

Carefully remove from the pan, drizzle over the rice malt syrup, top with the mint leaves and the shredded coconut, if using, and serve immediately.