Upside Down Plantain Omelet With Scotch Bonnet Salsa From Ixta Belfrage

Ingredients

• For the omelet:
• 6 large eggs
• 120 grams full-fat coconut milk* (at least 70% coconut extract)
• 1/2 teaspoon freshly grated ginger (or ¼ teaspoon ground ginger)
• 1 garlic clove, finely grated
• 1 teaspoon freshly grated lime zest
• 1/2 teaspoon fine salt
• 5 grams fresh chives, finely chopped
• 5 grams fresh coriander, finely chopped
• 40 grams spring greens or collard greens, very thinly sliced
• 100 grams feta, broken into medium chunks
• 2 very ripe medium plantains (460 grams)
• 30 grams ghee or unsalted butter
• 1 tablespoon olive oil
• For the salsa & to serve:
• 200 grams extra-ripe cherry tomatoes, such as Datterini
• 1 teaspoon freshly grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon flaked salt, plus more for serving
• 1 to 2 Scotch Bonnet chiles (or a milder chile, like habanero, if you prefer)
• Olive oil, for serving
• Flaky sea salt, for serving
• Lime wedges, for serving

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