I just outdid myself! I made a variation of my chocolate souffle omelette and: WOW!

It went like this:

3 egg whites
1 egg yolk
1 tsp cocoa
About 15g chocolate whey
1 tsp Xylitol or other sweetener
1-2 tsp natural peanut butter (crunchy or smooth – your choice)
1 tbs natural yoghurt
Sliced banana – I used about half of a small one

Preheat the oven to about 180C. Beat the egg whites till stiff. Mix the yolk, whey, peanut butter, Xylitol and yoghurt in a separate bowl until well blended. Gently fold in the egg whites in 2 or 3 lots. Heat a non-stick omelette pan with an ovenproof handle, brush with a tiny amount of oil and pour in the mixture, spreading evenly. Turn off the heat and place the pan in the oven for 2-3 minutes. You want the finished product to be cooked through, but still flexible.

Slide the omelette onto a plate, spread banana slices over one half and fold the other side over. Voila!

You can make it less healthy and more decadent if you like, with extra peanut butter and some melted dark chocolate. And maybe some cream instead of yoghurt. Or try dark choc-chips, either stirred through the egg mixture or sprinkled on with the banana.