Bodega Omelet Recipe
Eggs with your choice of meat and cheese with sweet plantains garnished with cilantro, and served with bodega fries and your choice of toast.
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Ingredients
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Omelet and Sides
Method
Cooking Instructions
- 1
Prepare the Sweet Plantains
Peel the sweet plantains and slice them diagonally into about 1/2-inch thick pieces. Heat a tablespoon of oil in a skillet over medium heat, and fry the plantain slices until golden brown on both sides. Remove and drain on paper towels.
- 2
Cook the Meat
In the same skillet, add the meat of your choice and cook until browned and crispy. Remove from heat and set aside.
- 3
Make the Omelet
In a bowl, whisk together the eggs, milk, salt, and pepper. Heat a non-stick skillet over medium heat, and pour in the egg mixture. As the edges start to set, gently lift them with a spatula, allowing uncooked egg to flow to the edges. When the eggs are nearly set, sprinkle the cooked meat and cheese evenly over one half of the omelet.
- 4
Finish the Omelet
Fold the other half of the omelet over the filling and let it cook for another minute or until the cheese is melted. Slide the omelet onto a plate.
- 5
Garnish and Serve
Top the omelet with fried sweet plantains and a sprinkle of chopped cilantro. Serve with bodega fries and your choice of toast.
