Ingredients :

• The banana — It must be really ripe — with black spots on the skin. A banana that is still firm and pale yellow won’t provide enough sweetness and will be harder to mash evenly. It’s the kind of ingredient you keep specifically for this when bananas start to turn.
• The eggs — Two large eggs. They provide the structure, the hold, and the protein. Whisked with the mashed banana, they create a thick, bound batter that looks more like a pancake than scrambled eggs — and that’s exactly what we’re looking for.
• The chia seeds — One tablespoon, no more. They swell slightly during cooking and provide a slightly denser, more fibrous texture. They are not essential if you don’t have any, but they really change the consistency of the omelette, making it more satiating.
• The coconut oil — For cooking. It adds a light tropical note that pairs well with the banana. If you don’t have any, butter works perfectly fine — just enough so the omelette doesn’t stick.