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Plantain Omelette (Vegan)

The scent of ripe plantains frying always transports me back to my grandmother’s kitchen in Puerto Rico. She had a way of transforming simple ingredients into magic, and I remember one morning, she decided to experiment. With a twinkle in her eye, she mashed some sweet plantains, mixed them with flour, and pan-fried them like little pancakes. They became the base for the most incredible breakfast I had ever tasted—savory, sweet, and utterly comforting. This plantain omelette, though vegan, channels that same spirit of innovation and love, reminding me of home with every bite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Yield: 4 omelettes
Dietary Type: Vegan

Ingredients

Omelette:

4 small plantains (about 3 cups mashed) or 4 small green bananas (about 3 cups mashed)
½ cup spelt flour
1 teaspoon baking powder
Coconut oil, for sautéing

Nut Cheese:

2 ½ cups macadamia nuts or pine nuts
3 tablespoons lemon juice
3 tablespoons olive oil
5 garlic cloves
¼ cup shoyu (to taste)

Veggie Topping:

½ cup cilantro, chopped
½ bunch green onion, thinly sliced (about 1/4 inch)
½ cup carrot, grated

Equipment Needed

3-quart saucepan
Food processor
Large mixing bowl
Fork or masher
Skillet (cast iron recommended)
Rolling pin

Instructions

Begin by preparing the plantains (or green bananas). Cut off the ends and score the sides lengthwise. This will make peeling them easier after boiling.
Place the scored plantains into a 3-quart saucepan, cover with water, and boil for about 20 minutes, or until you can easily pierce them with a fork. They should be soft, but not falling apart.
While the plantains are boiling, prepare the nut cheese. Combine the macadamia nuts (or pine nuts), lemon juice, olive oil, garlic cloves, and shoyu in a food processor.
Process the mixture until it is completely smooth. This may take a few minutes, depending on the power of your food processor. You may need to scrape down the sides occasionally to ensure everything is evenly processed. Set the nut cheese aside.
Once the plantains are cooked, drain the water from the saucepan and allow the plantains to cool slightly. You can speed this up by placing them in the freezer for a few minutes. Be careful not to freeze them solid.
Once cooled enough to handle, remove the peels from the plantains. They should slip off easily. Place the peeled plantains in a large mixing bowl.
Using a fork or a masher, thoroughly mash the plantains until they are smooth and there are no large lumps remaining.
Add the spelt flour and baking powder to the mashed plantains.
Knead the mixture together to form a dough. The dough should be pliable and slightly sticky.
Divide the dough into 4 equal pieces.
Roll each piece of dough into a ball.
Lightly flour a clean counter or work surface.
Using a rolling pin, roll each ball into a 5-inch circle. Aim for a uniform thickness so that the omelettes cook evenly.
Heat a skillet over medium heat until it is hot. A cast iron skillet works particularly well for this recipe, as it distributes heat evenly and creates a nice, crispy crust.
Pour a small amount of coconut oil into the heated skillet.
Carefully place one of the plantain circles into the skillet and fry on one side until golden brown, approximately 3 minutes. Watch closely to prevent burning.
Flip the plantain cake and cover half of the cooked side with the nut cheese, green onions, carrots, and cilantro.
Continue cooking until the underside is golden brown, another 2-3 minutes.
Once the underside is cooked, carefully fold the plantain cake over to form an omelette shape.
Serve hot immediately.

Expert Tips & Tricks

To prevent the plantain dough from sticking to your rolling pin or counter, lightly flour the surface and the rolling pin itself.
If the nut cheese is too thick, add a tablespoon or two of water or non-dairy milk to thin it out slightly.
For an extra crispy omelette, press down gently on the omelette with a spatula while it is cooking.
Don’t overcrowd the pan. Cook the omelettes one at a time to ensure even cooking and browning.
If you want to prepare the plantains ahead of time, you can boil them, peel them, and mash them, then store them in the refrigerator for up to 24 hours before making the dough.

Serving & Storage Suggestions

Serve these plantain omelettes hot off the skillet for the best flavor and texture. They make a fantastic and satisfying breakfast, brunch, or light lunch. You can also serve them with a side of fresh salsa, avocado slices, or a dollop of vegan sour cream for added flavor and richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pan-fry them again over medium heat until warmed through, or microwave them for a minute or two. Keep in mind that reheating may slightly alter the texture.

While freezing is possible, it’s not highly recommended as the texture of the plantain and nut cheese might change upon thawing. If you do freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	485 kcal	24%
Total Fat	32g	49%
Saturated Fat	6g	30%
Cholesterol	0mg	0%
Sodium	210mg	9%
Total Carbohydrate	45g	15%
Dietary Fiber	6g	24%
Sugars	18g	N/A
Protein	11g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the spelt flour with a gluten-free all-purpose flour blend.
Nut-Free Nut Cheese: Use sunflower seeds or pumpkin seeds instead of macadamia or pine nuts for the cheese. Soak them in water for at least 4 hours before processing to soften them.
Spice It Up: Add a pinch of cayenne pepper or some chopped jalapeños to the nut cheese for a spicy kick.
Different Veggies: Experiment with different vegetable fillings, such as sautéed bell peppers, onions, mushrooms, or spinach.
Sweet Version: Omit the garlic and shoyu from the nut cheese and add a tablespoon of maple syrup or agave nectar. Fill the omelette with fresh berries or sliced bananas for a sweet breakfast treat.
Herbs: Feel free to experiment with different herbs in the filling, such as parsley, thyme, or oregano.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of spelt flour?
A: Yes, you can substitute all-purpose flour for spelt flour in this recipe. The texture may be slightly different, but it will still work well.

Q: What if I can’t find plantains?
A: If plantains are unavailable, you can use green bananas as a substitute. The taste will be slightly less sweet, but the texture will be similar.

Q: Can I make the nut cheese ahead of time?
A: Absolutely! The nut cheese can be made up to 3 days in advance and stored in the refrigerator.

Q: How do I prevent the plantain omelettes from sticking to the skillet?
A: Make sure your skillet is well-seasoned and hot before adding the coconut oil. Also, use enough coconut oil to lightly coat the bottom of the pan.

Q: Is there a substitute for shoyu in the nut cheese?
A: Yes, you can use tamari or coconut aminos as a substitute for shoyu. Both options are gluten-free if you need to avoid gluten.

Final Thoughts

This Plantain Omelette is a wonderful way to explore the versatility of plant-based cuisine and enjoy a comforting, flavorful meal that’s both satisfying and nourishing. Don’t be afraid to experiment with different fillings and flavors to create your own signature version. I encourage you to give this recipe a try and share your feedback! Perhaps you’ll discover a new breakfast favorite, or a way to recreate your own cherished food memories. Serve it with a cup of strong coffee or a refreshing glass of agua fresca for the perfect start to your day.

Plantain Omelette (Vegan) Recipe