Caribbean Plantain Dish (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons and 1 teaspoon olive oil, split use
02 -
3 eggs, large
03 -
1 teaspoon black pepper, split
04 -
1 teaspoon flaky sea salt, divided
→ Vegetables
05 -
3 scallions, finely chopped
06 -
1/2 cup of baby spinach leaves
07 -
2 small Roma tomatoes, diced tiny
08 -
Half a bell pepper in small pieces (red, green, or yellow)
→ Toppings
09 -
A pair of ripe yellow plantains, sliced into thin 1cm rounds
10 -
Minced fresh rosemary, 1 tablespoon
11 -
Sprinkle of dried chile flakes when serving
# Instructions:
01 -
Set your oven to 400°F to get it nice and hot.
02 -
Beat the eggs until frothy, ensuring all whites are blended.
03 -
In 2 tablespoons of oil, cook the peppers, scallions, and tomatoes until vibrant. Toss in the spinach until it wilts. Use half the pepper and salt to season.
04 -
Spread the eggs evenly over the veggies. Arrange the plantain rounds in a neat circle. Sprinkle rosemary, drizzle with the rest of the oil, and add the remaining seasoning.
05 -
Pop into the oven for 15 minutes. It’s done when the plantains are golden and crispy, and the mixture puffs up.
# Notes:
01 -
Yields one 8-inch dish
02 -
Pair with a fresh salad
03 -
Make sure plantains are perfectly ripe and yellow