(For those of you who don’t know, #dfeast is a twitter event for the DOC where we swap diabetes-friendly recipes. This is my first one!)

I have a 4 and 2 year old who are fairly picky eaters. Our breakfast options are pretty limited. Cereal does a number on Ainsley’s blood sugar as does oatmeal. And neither one of them is great about eating eggs. ACK.

Then I saw this recipe and decided to give it a whirl. I am planning to try a gluten-free and gluten-free/reduced-sugar incarnation but the original went over so well I thought I’d share. Enjoy!

Ingredients

• 1/2 cup all-purpose flour (I used white whole-wheat)
• 1 pinch salt
• 2 tablespoons white sugar
• 1/4 cup milk
• 2 eggs
• 1 large banana, sliced (extra for topping, if desired)
• 2 tablespoons vegetable oil
• Dusting of powdered sugar for topping, if desired

Directions

1. In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.
2. Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with powdered sugar and add additional sliced banana if desired. Serve.

I think she likes it!