Plantain Egg Bake (Print Version)
# Ingredients:
→ Base
01 -
1 teaspoon sea salt, divided
02 -
3 large eggs
03 -
1 teaspoon black pepper, divided
04 -
2 tablespoons olive oil + 1 teaspoon, split
→ Vegetables
05 -
3 scallions, finely sliced
06 -
1/2 bell pepper (red, green, or yellow), diced small
07 -
1/2 cup spinach (baby leaves)
08 -
2 Roma tomatoes, chopped into small cubes
→ Toppings
09 -
1 tablespoon minced fresh rosemary
10 -
Ripe plantains (2, yellow, sliced into thick coins)
11 -
Pinch of red chile flakes to garnish
# Instructions:
01 -
Warm up your oven to 400°F and let it get nice and hot.
02 -
Beat the eggs until they’re bubbly and you can’t see any bits of whites.
03 -
In a pan, heat 2 tablespoons of oil and stir-fry the tomatoes, peppers, and scallions until they’re bright. Toss in the spinach at the end and cook just until it softens. Sprinkle with half the salt and pepper.
04 -
Pour the whisked eggs over your cooked veggies. Neatly arrange the plantain slices on top in a circle. Drizzle the rest of the oil, sprinkle with rosemary, and season with the remaining salt and pepper.
05 -
Pop it in the oven for 15 minutes. It’s ready when the eggs puff up, and the plantains turn golden with crispy edges.
# Notes:
01 -
Makes one round 8-inch dish
02 -
Pair with any salad you like
03 -
Pick sweet yellow plantains when they’re ripe