NUTRITION

SERVINGS

INGREDIENTS

1 tsp avocado oil

0.5 medium sweet plantain

3 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Peel the sweet plantain and dice it into half-inch cubes.

• 2

  Finely dice the red onion and red bell pepper.

• 3

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 4

  Add the diced plantains to the skillet and sauté for 5-6 minutes until they are golden brown and caramelized on the edges.

• 5

  Stir in the onions and bell peppers, cooking for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.

• 7

  Lower the heat to medium-low and pour the egg mixture into the skillet over the plantains and vegetables.

• 8

  Use a spatula to gently scramble the eggs, moving them constantly to create soft curds.

• 9

  When the eggs are nearly set, fold in the fresh baby spinach and continue to cook until the spinach is just wilted.

• 10

  Remove from heat immediately and serve warm.