Preheat the oven to 400-degrees. Line a baking sheet with parchment paper.
Toss plantain slices with 2 tablespoons olive oil and 1 teaspoon kosher salt in a large bowl and add to the prepared sheet in a single layer. Bake for 20 to 30 minutes until golden brown but soft on the inside. Set aside to cool.
In a large bowl whisk together the eggs and milk until evenly combined. Season with salt and pepper and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a 10-inch (25 cm) cast iron skillet over medium heat. Add sausage and cook until evenly browned, about 5 minutes. Remove from the pan and set aside.
Add peppers and onions to skillet and cook until softened, about 5 minutes.
Add garlic and tomatoes; cook until garlic is fragrant, about 1 to 2 minutes.
Reduce heat to low and add egg mixture and cook for 1 to 2 minutes or until the edges start to set.
Remove from heat and top with cooked plantain slices.
Transfer to the oven and cook for about 15 to 20 minutes, just until the eggs are barely set.
Let cool for 10 to 15 minutes then garnish with cilantro and avocado slices.
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