Best 2 Plantain Omelet Recipes
Craving a delicious and nutritious breakfast or brunch? Look no further than the plantain omelet, a culinary delight that combines the savory flavors of eggs with the sweet and starchy goodness of plantains. This mouthwatering dish is a perfect balance of textures and flavors, offering a delightful contrast between the crispy exterior and the soft and fluffy interior. Whether you're a seasoned cook or a beginner in the kitchen, this versatile recipe is easy to follow and can be customized to suit your personal preferences, making it a great option for any meal.
Here are our top 2 tried and tested recipes!
PLANTAIN OMELETTE (VEGAN)
This was an interesting idea and I'm definitely going to come up with other fillings for this omelette as well. The plantains are a bit sweet and the garlic cashew cheese compliments them very nicely. I think sauteed onions, garlic, bell peppers, avocado, roasted red peppers, tomatoes, and diced fried potatoes in any combination would work as well. You can substitute green bananas if you can't get plantains. Feel free to use vegan cheese instead of the nut cheese. You can also boil the plantains ahead of time and let cool in the refrigerator until you are ready to make the dish. This is not an "egg substitute" - this is a whole new spin off here and it actually really works - nice breakfast meal and very satisfying without all the artery clogging. Adapted from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi
Provided by Mindelicious
Categories Breakfast
Time 1h
Yield 4 omelettes, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 730, Fat 42.7, SaturatedFat 8, Sodium 1450, Carbohydrate 85.7, Fiber 7.3, Sugar 32, Protein 14.6
SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA
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.
Tips:
- Choose ripe plantains: Look for plantains with yellow skin and no green tinge. They should be firm but not hard.
- Use a sharp knife: A sharp knife will make it easier to cut the plantains and prevent them from becoming mushy.
- Cook the plantains over medium heat: This will help them to cook evenly and prevent them from burning.
- Do not overcrowd the pan: If you overcrowd the pan, the plantains will not cook evenly.
- Season the plantains to taste: You can use salt, pepper, garlic powder, or other spices to season the plantains.
- Serve the plantains immediately: Plantains are best served hot off the stove.
Conclusion:
Plantain omelets are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a satisfying and nutritious meal that the whole family will enjoy. Whether you prefer your omelet simple or loaded with toppings, there is a plantain omelet recipe out there for everyone. So next time you are looking for a quick and easy meal, give plantain omelets a try!
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