Sweet Plantain Omelette

The nervousness of carefully flipping an omelette can make some people stick to a scrambled or hard-boiled routine. If you have a round cake pan, don’t use it for just dessert. You can achieve a great omelette, too. Golden, sweet plantains are always in my Cuban kitchen; it was only right to try them out for breakfast. A little bit of yellow onions add some crunch, but you can add anything from your veggie arsenal. Potatoes with chorizo will take you on a trip to Spain, while a tomato and basil omelette swerves the plane to Italy.

• 1 golden sweet plantain (peeled sliced into 1-inch circles) 
• 1 cup canola oil
• cake pan
• unsalted butter or cooking spray
• 6 eggs 
• 1/2 yellow onion (peeled, chopped, diced)
• kosher salt and black pepper 

Step 1. In a large pan, add canola oil and heat over medium heat. When hot, add sliced plantain. Fry until golden brown, about 5-8 minutes. Raise heat a bit if needed, or lower if too hot.

Step 2. Preheat oven to 350 degrees. Remove plantains from pan and let cool on a plate with paper towel.

Step 3. Butter or spray your cake pan. In a medium bowl whisk eggs with a little kosher salt and pepper, about 1/4 teaspoon of salt and 1/8 of pepper. Add onions, mix and add to cake pan. Gently arrange plantains inside cake pan. Bake for 10-12 minutes, or until a toothpick inserted comes out clean. Serves four.

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