Plantain Omelette - Another Pantry

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