Ecuadorian Plantain Scramble

Ingredients

• 2 ripe plantains 2 ripe plantains
• 4 eggs 4 eggs
• 1/2 cup (60g) grated cheese (such as mozzarella or queso fresco) 1/2 cup (60g) grated cheese (such as mozzarella or queso fresco)
• 1/2 cup (75g) diced bell peppers (assorted colors) 1/2 cup (75g) diced bell peppers (assorted colors)
• 1/4 cup (40g) diced red onion 1/4 cup (40g) diced red onion
• 1/4 cup (30g) chopped cilantro 1/4 cup (30g) chopped cilantro
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Peel the plantains and cut them into small cubes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat.
3. 3.
   Add the diced plantains to the skillet and cook until they are golden and tender, about 5-7 minutes.
4. 4.
   In a separate bowl, whisk the eggs and season with salt and pepper.
5. 5.
   Push the cooked plantains to one side of the skillet and pour the whisked eggs into the other side.
6. 6.
   Scramble the eggs until they are fully cooked and then mix them with the plantains.
7. 7.
   Add the diced bell peppers and red onion to the skillet and cook for an additional 2-3 minutes, until the vegetables are slightly softened.
8. 8.
   Sprinkle the grated cheese over the mixture and stir until it melts.
9. 9.
   Remove the skillet from heat and garnish with chopped cilantro.
10. 10.
    Serve the Ecuadorian Plantain Scramble hot and enjoy!

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly soft.
• Cheese — Use a mild and meltable cheese like mozzarella or queso fresco for a creamy texture.

Tips & Tricks

• For a spicier kick, add a diced jalapeno or a pinch of red pepper flakes.
• Serve with a side of avocado slices for added creaminess.
• Experiment with different vegetables like tomatoes or corn for variation.
• Top with a dollop of sour cream or salsa for extra flavor.
• Leftovers can be reheated in a skillet or microwave for a quick and delicious breakfast.

Serving advice

Serve the Ecuadorian Plantain Scramble as a hearty breakfast option alongside a slice of crusty bread or warm tortillas. It can also be enjoyed as a light lunch or dinner.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and serve it in a colorful bowl or on a vibrant plate to highlight the beautiful combination of colors.