Southwestern Omelette with Fried Plantains

Southwestern Omelette with Fried Plantains {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free
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.

Two Plantains

Fried Plantains

  • 2 plantains, sliced lengthwise, then into 1/4-inch thick segments
  • 1-2 teaspoons coconut oil or olive oil
  • ground cinnamon (optional)
  1. 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.

Southwestern Omelette

  • 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

  1. Beat the eggs, with milk or water if desired, until fluffy. Set aside.
  2. 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.
  3. 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.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Oooh plantains! Our grocery store always has them and they look sooo good, and I’ve been saying to myself, “I should look up how to make fried plantains.” Well perfect, now I don’t have to look it up! :-) I’m going to try this asap!

  2. I need to try more things with plantains. THis looks like a fun way to try a fruit we don’t eat much of.

  3. Mmmm! We love plantains. I would have never thought to have them with an omelet though. It looks very tasty!

  4. Hi Kalinda,
    What a beautiful plate of food. Your Southwestern Omelette looks so delicious. I would gobble those Fried Plantains right up. This is a great recipe. Hope you are having a great week and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Kalinda, this looks good, but I think I’d rather you make it for me.
    Can we arrange this?

  6. It has been a long time since I’ve had plantains, too long! This looks like a fantastic recipe. Thank you for sharing your delicious recipes with the Hearth and Soul Hop.

  7. Miz Helen, you know I will.

    Carolyn, ha, I suppose we can arrange that. We need Mike though, he’s the expert omelette flipper.

    Thanks Alea, I’ll probably be stopping by again this week too.

  8. This looks amazing. Love me some plantains. Never had them with eggs before though – I think I need to remedy this!

  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. I sure hope you enjoy your Red Plate!
    Come Back Soon,
    Miz Helen

  10. I’m pretty big on fried potatoes, but plantains are so much faster. I need to remember to buy them more.

    And thanks Miz Helen! It’s always a pleasure.

  11. first…nice pic! Second, even with a full belly, this is still making my mouth water! I love the plantains, reminds me of Costa Rican breakfast…pinning this to try!

  12. Is there a way to place a print button on the recipe pages? Most times I just want the recipe and directions.

    I tried the Vegetarian Chicken Salad with the Garbanzo beans. Absolutely delicious!

    Thank you.

    • That’s something I’ve been meaning to do for a long time now, but I’ve had other things that were higher priorities. I’m planning on redoing my site in the next few weeks, and I will certainly look into that.


    I cooked this last night, had some left over mixture and eating it again now.

    This recipe encompasses all of my favorite foods and taste great. My local grocery store did not have Adobo Sauce so I just bought the seasoning. Im thankful for being introduced to this flavor. **I did add rice Inside.

    I’m headed now to buy your book on Kindle. Thanks again. Recipes like this make being wheatless and meatless a breeze.

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