Plantain & Chorizo Omelet
A savory stovetop omelet paired with sweet fried plantains and creamy avocado — perfect for that balanced Floribbean brunch plate.
Servings: 2 Servings
Ingredients
For the Omelet:
- 3 large eggs
- 2 tbsp heavy cream optional for fluffiness
- ⅛ tsp salt
- ¼ tsp black pepper
- ¼ cup cooked diced chorizo or spicy sausage
- 2 tbsp diced red bell pepper
- 2 tbsp diced onion
- ¼ cup shredded queso blanco or white cheddar
- 1 tbsp butter or oil
For the Side:
- 4 –5 slices of sweet ripe plantain pan-fried until golden
- ½ avocado sliced
- Pinch of sea salt & chili flakes for garnish
Instructions
Fry the Plantains:
- In a separate skillet, pan-fry sweet plantain slices in a little oil until golden and caramelized on both sides. Set aside.
Prep the Omelet Filling:
- In a small pan, sauté the chorizo, red bell pepper, and onion for 2–3 minutes until fragrant and slightly crisp. Remove and set aside.
Whisk the Eggs:
- Whisk eggs with cream, salt, and pepper until fully blended.
Cook the Omelet:
- Heat butter in a nonstick skillet over medium heat. Pour in the eggs and gently stir for the first 20 seconds. Let the bottom set, then tilt and swirl to move uncooked egg to the edges.
Add Filling:
- Once the base is mostly set, sprinkle in chorizo mixture and cheese. Fold the omelet in half, cook another 30–60 seconds to melt cheese, then slide onto the plate.
Plate It Up:
- Arrange with the fried plantains and avocado slices on the side. Garnish with sea salt, microgreens, or a light mango vinaigrette drizzle if desired.