Banana Cream Frittata (4 servings) 2 large bananas - thinly sliced 3 large eggs 2/3 cup all-purpose flour 1/3 cup heavy cream 3 Tablespoons sugar 2 Tablespoons vegetable or canola oil 1/2 teaspoon vanilla extract 1/2 teaspoon salt whipped cream - for topping In a large bowl, sift together the flour, sugar and salt. In a seperate medium bowl, lightly beat the eggs, Add cream and vanilla and mix well. Add wet ingredients to dry ingredients and mix well. Fold in banana pieces. In a large (about 10-inch) skillet over medium heat, heat the oil. Dollop batter evenly in pan to form 1 large pancake. Cook three to five minutes until bottom is golden brown. Carefully flip - I tilt the pan and turn the fritatta onto a plate to flip as the frittata can break apart easily. Cover and cook a few more minutes until other side is golden brown. To serve, cut into even wedges and top with whipped cream. It's also great with jam, syrup or a dusting of powdered sugar in place of the whipped cream. In this case, the frittata is more of a fancy pancake. I like to serve it with a few additional banana slices on the side for the full banana experience. Mr Breakfast would like to thank casey for this recipe. Recipe number 1813. Submitted 8/9/2006.