Banana omelet with raspberry sauce

 INGREDIENTS
8 eggs
4 firm but ripe bananas, sliced
½ cup almond butter
½ tsp vanilla extract
½ tsp ground cinnamon
Pinch of sea salt
Ghee or coconut oil
4 tbsp water
Raspberry Sauce (optional):
1 cup raspberries (fresh or frozen)
⅓ - ½ cup fresh orange juice (1 oranges)
½ tsp vanilla extract
Pinch of sea salt

PREPARATION
Raspberry sauce (optional):
Put all ingredients into a saucepan and bring to a boil.
Once boiling reduce to a simmer and cook for 15 - 20 minutes, stirring occasionally so the berries do not burn.
Once the liquid has reduced and a sauce forms remove from heat and set aside.
"Elvis" Omelet:
Whisk together 2 eggs, 1 tbsp of water, ⅛ vanilla extract, ⅛ cinnamon, and a dash of salt until the yolk and whites are well blended.
In a 10-inch skillet heat about 1 tbsp of cooking fat over medium heat.
Pour eggs into heated skillet making sure to coat the entire pan, let set for 30-40 seconds. Use a spatula to lift the omelet gently while it cooks to allow uncooked parts run underneath.
When the omelet is no longer runny place 1 sliced banana and 2 tbsp of almond butter on ½ of the omelet, fold the other half of the omelet over the fillings, cook for another 30 seconds.
Remove from heat and slide on to a plate.
Top with raspberry sauce if using.
Repeat the process with remaining ingredients.