Shortly before we left Chicago, we had brunch at a cute little cafe near our house. If we’re going to be eating out, Mike prefers eating out for breakfast as he can pretty much count on eggs being on the menu. On this occasion, he had a “Latina Omeletta”, a southwestern-influenced omelette. Nothing ground-breaking, but definitely delicious, so it was filed in my mental “make for the blog” folder. I suppose it slipped my mind for a few months, but it popped back in the other day. Here’s my version.
- 2 plantains, sliced lengthwise, then into 1/4-inch thick segments
- 1-2 teaspoons coconut oil or olive oil
- ground cinnamon (optional)
- Heat a large skillet over medium-high heat. Film the pan with oil. Once oil is hot, add the plantains and spread into a single layer. Let sit for about a minute, then stir and spread into a layer again. Repeat for around 5-6 minutes, until plantains are golden-brown on the outside. Remove from pan and keep warm. Sprinkle with ground cinnamon if desired.
- 3 eggs
- splash of milk or water (optional)
- 1-2 teaspoons finely chopped chipotle chili in adobo sauce
- 1 teaspoon fresh oregano, chopped
- 2-3 tablespoons grated sharp cheddar cheese
- 1/4 cup cooked black beans
- 3-4 cherry tomatoes, chopped in 1/4s or 1/8s depending on size
- 1 green onion, chopped
- olive oil
- sour cream, for garnish
- avocado slices, for garnish
- Beat the eggs, with milk or water if desired, until fluffy. Set aside.
- Heat a medium-sized skillet over medium-heat. Film the pan with oil. Once the oil is hot, pour in the eggs. Allow the egg to set on the bottom. Then go around the edge of the skillet, gently lifting up the edge of the cooked egg with a spatula, and allowing uncooked egg to run underneath. Do this until the the egg is mostly cooked.
- Spread the chopped chipotle across half of the egg, then sprinkle the remaining ingredients on the same half. Using a spatula, fold the unfilled half over the filled half. Loosen up the bottom of the omelette and slide out of the skillet. Garnish and serve with the fried plantains.
Serves 1-2 Unlike bananas, when buying plantains, you want them to be blackened. Omelette making is easiest in a non-stick skillet. We don’t own one, so we know it certainly can be done in other pans, however your omelette might have more browning than an omelette made in a non-stick pan. Most of the time when we make omelettes, we just throw in fillings until it looks right. I measured this time to give you some general guidelines, but you’re welcome to change up the proportions to suit your needs. Also featured in Full Plate Thursday and Hearth and Soul Hop.