Caribbean Breakfast Scramble with Grilled Plantains – Paleo & Gluten-Free

Allergens

Eggs

Ingredients

• 8 large eggs
• 1/2 cup coconut milk
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon avocado oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups chopped kale
• 1 cup cherry tomatoes, halved
• 2 ripe plantains, sliced diagonally
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric
• Fresh cilantro, for garnish

Instructions

1. In a large mixing bowl, whisk together the eggs, coconut milk, salt, and pepper. Set aside.
2. Heat avocado oil in a large non stick skillet over medium heat. Add onion, red and green bell peppers, and cook until onions are translucent and peppers begin to soften, about 5 minutes.
3. Stir in the kale and cherry tomatoes. Cook for an additional 3 minutes or until vegetables are tender.
4. Add sliced plantains, cumin, paprika, and turmeric. Stir well to coat plantains in spices. Cook for another 2 minutes.
5. Pour the egg mixture over the vegetable plantain mixture in the skillet, stirring occasionally to ensure even cooking. Cook until eggs are fully set, about 4 6 minutes.
6. Remove from heat and let sit for a minute. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

The combination of smoky spices and sweet plantains creates an unforgettable flavor profile that will transport you to the Caribbean. Experiment with different vegetables and herbs to suit your taste preferences.

Notes

Ensure plantains are ripe but not overly soft for the best texture in the dish. Use fresh cilantro for garnish.