Fresh Herb Omelette with Baked Plantains

For the omelette, whisk two eggs with salt, pepper & garlic powder, chopped parsley and dill. Coat a pan with avocado oil and cook the egg mixture on low heat with the lid for a few minutes until the eggs aren't runny and the top is cooked (do not flip). For the baked plantains, slice them into 1/4 inch coins, toss in avocado oil, and sprinkle with pink salt. Bake at 400F for approximately 20 minutes, flipping halfway through.