Veggie Loaded Plantain Frittata

  • U Serves 5 People
  • P Prep: 00:10
  • P Cook: 00:16
Veggie Loaded Plantain Frittata

Nutritional Facts

per 1 serving size (Recipe makes 5 servings)


Amount Per Serving


Calories 188

Calories from Fat 58


% Daily Values*


Total Fat 6.49

9.98%


Saturated Fat 4.23

21.15%


Polyunsaturated Fat 0.48


Monounsaturated Fat 1.03


Cholesterol 74.40

24.80%


Sodium 108.70

4.53%


Potassium 628.95


Total Carbohydrate 29.39

9.80%


Dietary Fiber 3.73

14.92%


Sugars 12.95


Protein 7.05


Vitamin A 51.10%

Vitamin C 134.76%


Calcium 3.67%

Iron 10.81%


* Nutritional Values are estimated and may vary

³ Description

Oh how I love frittatas! I can eat this for breakfast everyday! This recipe was dedicated to my one and only frittata king Jhonny Gunz.

² Ingredients

  •  1 medium Egg
  •  1 large Egg White
  •  1 medium Plantains
  •  1/2 cup Asparagus
  •  1/2 cup, chopped or sliced Tomatoes
  •  1/2 cup, pieces or slices Mushrooms
  •  1/2 cup chopped Celery
  •  1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
  •  0.3 cup, chopped Red Onions
  •  1/4 cup, sliced Jalapeno Peppers
  •  1 cup chopped Broccoli
  •  1 dash Sea Salt
  •  1/4 tsp Paprika
  •  1 tsp Curry Powder
  •  1 tsp Cumin
  •  1 tablespoon Coconut Oil
   

q Directions

First of all, heat up a non stick skillet and grease with 1 tbsp of coconut oil.

Peel skin off plantains and dice into almond shapes. Fry in heated skillet until golden brown on both sides.

When plantains are done, set aside.

Dice vegetables and place in the skillet (reduce the heat to low) with 1/2 tbsp coconut oil and let it simmer for about 30 seconds.

Whisk eggs with spices in a bowl and pour in skillet until evenly coated in vegetables.

Cover the skillet and let it cook on low heat for about 15 minutes or until eggs are set.

When ready, place frittata on top of plantains and serve!

Recipe Provided by @valerieazinge

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