Tuesday, April 28, 2009

Plantain Inspiration: Sweet plantain omelette

I love cooking new and interesting things. I just finished reading Mark Bittman's post on plantains, and I've been inspired. I've had plantains before but have never cooked with them, so I'm looking forward to mixing it up a bit.

I live in a hispanic neighborhood, so plantains are easy to find. In fact, I picked up a couple on the way home tonight.

Bittman writes about frying them up. However, I've also seen a couple of other interesting options such as a sweet plantain omelette. Details on the omlette below. I've adapted the recipe. The amount of eggs and other ingredients is optional/to taste.

Also note, the plaintains should ripen and turn yellow/black before using them. It can take up to two weeks for them to ripen.

For the omelette, beat egg whites and mix in a dash of salt and nutmeg. In a separate pan, use a cooking spray and cook the plantains on both sides, until medium golden brown.

Add cheese, plantains and garlic to egg mixture and whisk. Coat large sauce pan with oil, butter or non-stick spray, cooking egg mixture on medium heat on one side for about 5-6 minutes. Gently flip over and cook for another 5-6 minutes or until egg is thoroughly cooked through.

If you are unable to flip the omelette over, place omelette on oven-safe pan/skillet. Finish cooking in oven on 350°F for about 10 minutes or until you know egg is thoroughly cooked, or golden.

See the complete original recipe here on Bren's Flamboyant Eats.

Mark Bittman's NYTimes post also has a number of interesting suggestions in the comments section.

1 comment:

  1. Good luck on your goal! and keep posting your progress. Cheers Erin