Puerto Rican Omelet

Posted on

Sweet and savory, this fluffy “Puerto Rican Omelette” gets its substantial flavor from one of the country’s main fruits—the plantain! Ideal for breakfast, lunch, or dinner on every day of the week!

Gluten free, grain free, dairy free, nut free, and soy free


  • 1 plantain, cubed
  • 2 teaspoons coconut oil
  • 6 eggs scrambled
  • Splash of milk
  • Freshly ground black pepper, to taste
  • 1/2 cup onion, chopped
  • 1/4 cup bell pepper, chopped
  • 2 cups spinach, roughly chopped
  • Optional: Fresh herbs [chives, parsley, etc.] and/or cheese


  1. In a medium skillet over medium heat, sauté cubed plantain in coconut oil until browned on the exterior, about 10 minutes. Remove plantains from pan and set aside.
  2. While plantains are sautéing, scramble eggs in a small bowl with a splash of milk. Add a sprinkle of freshly ground black pepper.
  3. Start making omelettes, dividing ingredients in 1/3 to make 1 omelette at a time. Saute onions until translucent, then add bell peppers to cook. Finally, add spinach to quickly wilt.
  4. Add plantains back to the pan and then add eggs.
  5. Let cook until eggs are cooked through and carefully flip. Omelette should be crispy on the exterior. About 5-7 minutes total.
  6. Repeat until all vegetables and eggs are used. You should be able to make 3 omelettes.
  7. Serve immediately! Enjoy!
Avatar photo
From lab coats to local markets, Viola Gilbreath traded calorie charts for culinary symphonies. A graduate of nutrition, she champions vibrant health through accessible, joyful eating. Whether whipping up community salads or blogging "flavorful fuel," Viola empowers people to listen to their bodies' unique rhythms, composing a delicious symphony of one on every plate.