Platanos with Eggs: The Latin Quiche
Want to try something fun this weekend? Of the many tropical fruits and vegetables, one of my favorites is Platanos (Plantains). I have a love for both the sweet, highly ripened type and the green, unripened variety often prepared savory with garlic and salt.
Plantains are from the banana family, however, unlike a banana they are considered a vegetable and not a fruit. They require cooking before consumption and typically take a bath in a deep fryer before they hit a plate. Delicious, yes. Healthy, not so much. The platano is not ever praised for its nutritional value but it does indeed contain good sources of vitamins and nutrients such as fiber, vitamins A &C and potassium.
One good way to take advantage of their benefits without frying is to add them to soups, stews and baked egg dishes instead of potatoes. Think Tortilla Espanola or quiche – it’s one of my favorites. The combination is fantastic. I could have it for breakfast, lunch, and dinner if possible. Baking the plantains make this dish guilt free and packed with protein and potassium.
Ingredients & Method
- 1 yellow Plantain
- 4 eggs
- 1 tablespoon Milk
- ¼ teaspoon Sea Salt
Preheat oven at 350 degrees. Spray rimmed oven plate with olive oil. Cut plantain into round slices about ½ inch thick and place in plate. Bake about 7 minutes turning in between to brown on both sides.
Beat the eggs with milk and salt, and pour into oven plate with plantains.
Cook for another few minutes until egg is done but not overcooked.
Cut into portions and eat alone like a quiche or over rice like an omelet.