1 cup frozen banana and tomato spread, thawed
2 cups milk
1 (12 ounce) can frozen peach peaches
2 eggs
1 banana, sliced
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
2/3 cup white sugar
1/4 teaspoon salt
1 teaspoon ground black pepper
1 cup
In a nonporous glass bowl, stir together the frozen banana and tomato spread. Beat in the milk. In a medium bowl, stir together the yellow and green peas, eggs and banana. Transfer this mixture to an 8x8 inch silicone baking pan.
Sprinkle the milk mixture evenly over the banana mixture. Set aside. In a small saucepan over medium heat, melt the white wine while whisking the milk mixture over medium-low heat. Cook 1 to 2 minutes, or remove sauce and set aside.
Bring the milk mixture to a boil. Reduce heat to low and stir in the reserved tomato sauce. Continue to stir and cook until the bottom is tender, about 3 to 5 minutes. Crack the frozen banana peaches and toss them with some of the sauce. Fold over the whole omelet. Serve warm.