- 5 minutes
- 8 minutes
- 4 servings
- 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.