- 5 minutes
- 8 minutes
- 4 servings
Plantains are a relative of the banana, which they resemble. However the flesh is thicker, and the fruit is larger, not as sweet, and they are eaten cooked. Plantains are medium-ripe when the skin is yellow with dark spots. When fully ripe, the skin is black or dark brown. In this recipe, the fried plantain slices are soft in the center and crisp outside. They make a surprising addition to an omelet, which is tasty for breakfast, lunch, or a light dinner. If you prefer, cook the omelet in several small pans rather than one large skillet.
- In a medium bowl, whisk together the eggs, salt, and pepper until frothy. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the plantain slices in a single layer. Cook until golden brown, about 2 minutes per side.
Pour the eggs over the plantain in the skillet. With a spatula, keep moving the eggs from the sides to the center of the pan, allowing the uncooked eggs to flow to the bottom of the pan. Cook until set.
- To serve, place a plate over the skillet and quickly invert the omelet onto the plate. Garnish with greens and orange slices. Cut into wedges to serve.