This Paleo Plantain Omelet recipe is sweet, easy and really filling. It has the protein you need to get your wheels turning, but the sweetness of the plantains, which give this breakfast a little something different. The sweet and salty is always a great combination too! You’d be amazed at how good this 4 ingredient breakfast can be!
Which reminds me to start making a list of things I need to buy before my parents come to visit us in March. We’re so excited to have family coming in town again, even though it does seem that we always have someone visiting. We just can’t catch up! Anyway, there is a wine gala and fundraiser that we go to every year and they are joining us…which is fun because its something that they can’t do at home. And it happens to be right around my birthday AND our anniversary, so triple celebration! It will be such a good time to be able to celebrate and live a little lavishly for a change!
Paleo Plantain Omelet
2 Ripe Plantains*
½ tsp Coarse Sea Salt
1 Tbsp Coconut Oil
Heat a frying pan over low heat (~3) and add the coconut oil.
While the oil is melting, mix the eggs together and pour half onto the pan. Then slice the plantains to about 1/8″ thick and place in a single layer on top of the eggs.
Next, cover the plantains with the remainder of the eggs.
Cover the pan with the lid and let cook for 15 minutes or until the eggs are set all the way and hot throughout.
Once ready, flip onto a plate and cut into 4 pieces.
This recipe is Vegetarian!
Try it with our delicious Paleo Savory Sweet Potato Hash Browns!