Plantain Omelette - Another Pantry

Ingredients

• Preheat the oven to 200°C/180°C fan. Before measuring out your coconut milk, take all the contents out of the tin and whisk well to combine the solid and the liquid then weigh out the 120g.
• Add the coconut milk to a large bowl with the eggs, ginger, garlic, lime zest and fine salt and whisk together. Stir in the chives, coriander, spring greens and feta, then set aside.
• Peel the plantains and slice into 3⁄4 cm rounds. You need about 320g peeled slices.
• Drizzle with a little oil and sprinkle with more flaked salt. Serve with the salsa on the side, and some extra lime wedges for squeezing.