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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.
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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