Upside Down Plantain Omelet With Scotch Bonnet Salsa

Ingredients

• 6 large eggs
• ½ cup (120g) full-fat coconut milk, whisked (see notes)
• ½ tsp. peeled and finely grated fresh ginger (or ¼ tsp. ground ginger)
• 1 small clove of garlic, finely grated/crushed
• 1 tsp. finely grated lime zest
• ¾ tsp. fine salt
• 2 Tbsp. (5g) finely chopped fresh chives
• 2 Tbsp. (5g) finely chopped fresh cilantro
• 1½ ounces (40g) spring greens, very thinly sliced (or use spinach/kale)
• 3½ ounces (100g) feta, broken into medium chunks
• 2 very ripe medium plantains (1 lb/460g) (they should be nearly all black and quite soft, with only some yellow marks)
• 2 Tbsp. (30g) ghee (from a jar not a can) or unsalted butter
• 1 Tbsp. olive oil, plus more for serving
• Lime wedges, for serving
• 7 ounces (200g) sweet, ripe cherry tomatoes, such as Datterini
• 1 lime: 1 tsp. finely grated zest and 1 tbsp. juice
• 1½ Tbsp. olive oil
• ¾ tsp. flaky salt, plus more for serving
• 1–2 scotch bonnet chiles (or a milder chile if you prefer)

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