Plantain Omelette

Name: Plantain Omelette
Ingredients: 120g full-fat coconut milk, from a tin not a carton (at least 75% coconut extract); 6 eggs; 1⁄2 tsp fresh ginger, peeled and finely grated (or 1⁄4 tsp ground ginger); 1 small garlic clove, finely grated or crushed; 1 tsp lime zest; 3⁄4 tsp fine salt; 5g chives, finely chopped; 5g coriander, finely chopped; 40g spring greens (or spinach or kale), very thinly sliced; 100g feta, broken into medium chunks; 2 very ripe medium-sized plantains (460g) – they should be nearly all black and quite soft, with only some yellow marks; 30g ghee or unsalted butter; 1 tbsp olive oil, plus extra for drizzling flaked salt, to serve; lime wedges, to serve; 200g extra-ripe sweet cherry tomatoes; 1 tbsp lime juice; 11⁄2 tbsp olive oil; 1⁄2 tsp flaked salt; 1–2 Scotch bonnet chillies (or a milder chilli if you prefer), to taste

www.anotherpantry.co.uk

Indulge in a sweet and savory Plantain Omelette, perfect for brunch or dinner. Served with herbs, greens, and feta, this dish is a delightful twist on traditional omelettes. Perfect for plantain...

View full recipe on www.anotherpantry.co.uk

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Ingredients

120g full-fat coconut milk, from a tin not a carton (at least 75% coconut extract)
6 eggs
1⁄2 tsp fresh ginger, peeled and finely grated (or 1⁄4 tsp ground ginger)
1 small garlic clove, finely grated or crushed
1 tsp lime zest
3⁄4 tsp fine salt
5g chives, finely chopped
5g coriander, finely chopped
40g spring greens (or spinach or kale), very thinly sliced
100g feta, broken into medium chunks
2 very ripe medium-sized plantains (460g) – they should be nearly all black and quite soft, with only some yellow marks
30g ghee or unsalted butter
1 tbsp olive oil, plus extra for drizzling flaked salt, to serve
lime wedges, to serve
200g extra-ripe sweet cherry tomatoes
1 tbsp lime juice
11⁄2 tbsp olive oil
1⁄2 tsp flaked salt
1–2 Scotch bonnet chillies (or a milder chilli if you prefer), to taste