Breakfast Stuffed Sweet Plantain

This happened this morning. I’m sorry Vegans, but eggs have been tough to part with. I don’t eat them in access so I feel I’ll survive, lol. On another note, I grew up eating fried, sweet plantains. I love them. As a kid I’d eat a whole order of plantains from a Dominican or Jamaican spot when we were in the Bronx still. It’s hard to come by in VA, but I def take advantage of buying ripe ones from the produce section and whipping them up for my family. More recently, I’ve baked them more than frying and love them all the same.

I love the weekends because I get to cook a full breakfast for my family. It’s raining today and I figured they’d enjoy being stuffed with a hefty, hearty stuffed Plantain. Not too worried about the carbs because I’m going to a hour long Zumba fitness class in about an hour, lol. Carbs are my friend because I exercise daily.

Anyhoo… here goes to the recipe…

Ingredients:

1-2 ripe, yellow plantains (peel should be covered with black spots)

1/2 green pepper, chopped

1/2 red pepper, chopped

1/2 sweet yellow onion, chopped

1 tbs garlic, minced

1-2 tbs extra virgin olive oil

1 tsp Himalayan Sea Salt

1/2 tsp Black Pepper

1 tsp turmeric, onion powder, chili powder, ground ginger

1 handful of Kale

6 organic, brown eggs

1/2 cup of mozzarella, shredded

Instructions:

1. Preheat oven to 400 degrees. Peel plantains and rub olive oil on each. Place in shallow pan or baking sheet and bake for 20-30 minutes turning half way.

2. Meanwhile, heat olive oil. Add onions and garlic. Sauté for 2-3 minutes. Add peppers and sauté until tender.

3. Add kale and sauté until wilted. Add seasonings. Beat eggs, adding salt and pepper. Add eggs to pan. Scramble ingredients together and remove from heat.

4. Remove plantains from oven. Cut split in the middle. Stuff with scrambled eggs. Sprinkle mozzarella. Allow cheese to melt and serve! Sprinkle a little extra Himalayan sea salt over everything.

5. Enjoy!

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