Pan method — keeps the omelette fluffy and gives the bolón that pan-fried edge just like it came off the stove.
Mixed Veggies Omelette with Plantain Bolon
Meal credits 1
A fluffy omelette packed with sautéed island veggies, paired with Ecuadorian-style plantain bolón — mashed green plantains mixed with herbs and spices for a hearty, savory breakfast bite.
Ingredients
Organic eggs, seasoning, yellow onions, organic butter, green bell pepper, tomatoes, goat cheese, bacon and plantains.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 327 |
| Fat | Grams | 20 |
| Carb | Grams | 15 |
| Protein | Grams | 19 |
Heating Instructions
Add a drizzle of hot sauce or salsa on top. For extra flavor, crumble a bit of queso fresco or sprinkle chopped cilantro before serving.
Heat 1½–2½ minutes on medium-high, covered or vented. Let rest 30 seconds before serving.
Preheat to 360°F. Heat omelette and bolón 4–5 minutes until warm and lightly crisped on the edges.
Preheat to 375°F. Place omelette and bolón in an oven-safe dish, cover with foil, heat 10–12 minutes, uncover last 2 minutes for a light golden finish.
Heat a non-stick pan on medium-low. Add omelette and bolón, warm 2–3 minutes per side until hot and slightly crispy.