Sweet oven omelette

Name: Sweet oven omelette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 Bananas (130 g each); 7-10 Tbsp Juice of 2 lemons; 2 TABLESPOONS liquid honey; 4 Eggs (size M); 1 package Vanillin sugar; 150 g Sugar; 75 g Flour; 100 g Chocolate crunchy muesli; 250 g Low-fat curd; 150 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 Bananas (130 g each)
7-10 Tbsp Juice of 2 lemons
2 TABLESPOONS liquid honey
4 Eggs (size M)
1 package Vanillin sugar
150 g Sugar
75 g Flour
100 g Chocolate crunchy muesli
250 g Low-fat curd
150 g Whole milk yoghurt
7-10 Tbsp grated rind of 1 untreated lemon
1 TABLESPOON Icing sugar
7-10 Tbsp Mint

Directions

1
Peel the bananas and cut them in half lengthwise. Put them in an ovenproof dish and sprinkle with the juice of 1 1/2 lemons and honey. Separate the eggs. Beat the egg yolks and vanilla sugar until creamy. Beat the egg whites until very stiff, gradually adding 100 g sugar.
2
Carefully fold the beaten egg white into the egg yolk mixture. Sift the flour over it and fold in with the muesli. Spread the mixture loosely on the bananas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
3
Mix quark, yoghurt, 50 g sugar, juice of 1/2 lemon and lemon peel. Dust the casserole with icing sugar and decorate with mint. Serve immediately with the quark cream.