Instructions: Separate the eggs, yolks on the side. Whisk the whites until frothy. Add salt and pepper. Whisk in the yolks. Mix well.

In a 10" skillet, or high-sided pan, heat olive oil over medium heat. Add the plantains to the skillet and heat 3-4 minutes. Add the eggs and with a spatula, keep moving the eggs on the side to let the uncooked eggs set in. Do not be tempted to start flipping the egg over as it cooks..its not that kind of omelette. Over medium-low heat, let the eggs set.

Place a plate over the skillet and flip the omelette onto the plate. Be careful doing this...many have been known to drop dinner on the floor. But its like making pancakes..youre ready to flip but dont want the batter to run. Anyway, slide the omelette back into the skillet after you get it on your plate and cook over low heat until the rest of the omelette sets.

When ready, transfer to a plate and slice into triangles. Serve with white rice and a small salad.

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