Adjust the oven rack to the middle position and preheat oven to 350 degrees F. Grease a 10- inch baking pan or muffin pan, set aside
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains into desired shape and size
Place them on the baking sheets in a single layer; spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12- 20 minutes or till golden brown, depending on your oven.
While the plantains is baking, heat a medium sauce pan over medium high heat and drizzle with 1 Tablespoons of canola oil. Add the onions, tomatoes, green pepper and cook for about 4-5 minutes.
In a large bowl whisk eggs, add sauté vegetable mixture, season with salt and pepper according to preference.
Pour mixture into a greased 10-inch baking pan. Layer the baked plantains and sprinkle the parsley in the baking pan.
Bake in the oven for about 30-40 minutes; until mixture is firm in the center.
Let it cool for a few minutes; top with avocado if desired