Plantain Omelet Recipes

Steps:

• 1. Heat small non stick skillet and fry the thin slices of plantains on both sides. Drain on paper towels.
• 2. Beat the eggs until fluffy and golden. Stir in the green onions, 1 T of the cilantro, salt and pepper.
• 3. Lightly grease the nonstick pan. Add three tablespoons of the egg mix and swirl to coat the surface. Place some of the fried plantain on the eggs then sprinkle with half of the ham and cheese. Repeat layers in the same order.
• 4. Cover and cook over medium heat until set. Approx 10-12 minutes. Turn the omelet in the pan. Cover and cook 2-4 minutes until second side is set. Remove from heat.
• 5. Garnish with reserved 1 T of cilantro. Cut into wedges and serve!

Steps:

• Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.
• While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
• Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher.
• Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles.
• Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.
• Flip and cover ½ of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot.

Steps:

• In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
• On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
• Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
• Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
• Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
• In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
• Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.