NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

1 medium Ripe Yellow Plantain

1.5 tablespoons Avocado Oil

1 cup Fresh Baby Spinach

PREPARATION

• 1

  Peel the ripe plantain and slice it into half-inch thick rounds on a diagonal.

• 2

  Heat one tablespoon of avocado oil in a non-stick skillet over medium heat.

• 3

  Add the plantain slices to the pan and cook for 3-4 minutes per side until they are golden brown and tender.

• 4

  While the plantains are cooking, whisk the eggs in a small bowl and stir in the cottage cheese with a pinch of sea salt and black pepper.

• 5

  Remove the plantains from the pan and set them aside on a plate.

• 6

  Add the remaining half tablespoon of oil to the same pan, then add the spinach and sauté for 1 minute until just wilted.

• 7

  Pour the egg and cottage cheese mixture over the spinach in the skillet.

• 8

  Gently fold the eggs with a spatula over medium-low heat until they are set but still creamy and moist.

• 9

  Serve the creamy scrambled eggs immediately alongside the warm caramelized plantains.