In a large skillet, heat the oil over medium high and add all the plantain chunks in a single layer. Fry for 3 to 4 minutes, flipping with a heat-safe spatula halfway through, until they are a bright yellow color all around. Remove them from the pan and transfer to a paper-towel-lined plate to absorb some of the excess oil. Turn off the heat, leaving the remaining frying oil and skillet on the stove.
Drain the oil from the pan into a heat-safe vessel . Add the butter to the pan and melt over medium heat. Add the scallions and season with salt and pepper. Stir with a wooden spoon and let cook until the scallions are tender, about 3 to 5 minutes.Add the whisked eggs to the pan and reduce the heat to low. Continue mixing until everything is incorporated and the eggs are not quite cooked through, about 1 to 2 minutes.
Add the cheese and mix until it is melted. Turn off the heat and let the mixture rest for 2 to 3 minutes. Divide between 2 plates or bowls, top with cilantro, and serve hot with a cup of coffee.
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