Breakfast
Plantain, Scrambled Egg, and Beans
| Total time:
| Prep:
| Cook:
| Servings:
|
| 13 min |
5 min |
8 min |
1 |
Dietary Restrictions
VegetarianDairy-freeGluten-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
1/2
plantain
-
1
egg
-
1
Ounce
canned black beans low sodium
Directions
-
Prepare the plantain: Cut the ends of the plantain. Without peeling, make an incision along the entire middle of the plantain just to let the steam escape when it’s time to cook. You start at the top and glide your knife all the way to the bottom making a straight line.
-
Leave the peel on and cut the plantain into sections. Then add those sections to a steaming basket. Steam the plantain for 8 minutes or until tender.
-
Let the steamed plantain cool for 5 minutes, then peel and cut in an age-appropriate way for your baby. (See notes on how to serve based on age).
-
Prepare the egg: Grease a pan and add the lightly beaten egg. Let the egg settle for 1 minute, then gently scramble it by pulling a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs. Continue cooking over medium-low heat, folding, and stirring the egg every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
-
Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 196 kcal |
| Fat
| 5 g |
| Carbohydrates
| 34 g |
| Protein
| 8 g |
| Fiber
| 4 g |
| Sugar
| 14 g |
| Sodium
| 104 mg |
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