NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef 93% lean

0.5 medium ripe plantain

0.5 cup egg whites

0 tsp olive oil

1 tbsp tomato paste

0.25 cup yellow onion

0.25 cup green bell pepper

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp ground cumin

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Peel the ripe plantain and slice it lengthwise into four or five thin strips.

• 3

  Heat a non-stick skillet over medium heat with half of the olive oil and sear the plantain strips until golden brown and tender on both sides.

• 4

  Remove the plantains and add the remaining olive oil to the skillet, then sauté the diced onion, bell pepper, and garlic until softened.

• 5

  Add the ground beef to the skillet along with the sea salt, black pepper, dried oregano, and ground cumin, cooking until the meat is fully browned.

• 6

  Stir in the tomato paste and a tablespoon of water, simmering for two minutes until the mixture is well combined and fragrant.

• 7

  Lay half of the seared plantain strips in the bottom of the prepared baking dish to create a base layer.

• 8

  Spread the beef mixture evenly over the plantains, then top with the remaining plantain strips.

• 9

  Pour the egg whites over the entire casserole, ensuring they seep into the layers to act as a binder.

• 10

  Bake for 20 minutes until the egg is set and the edges are slightly crisp and bubbly.