Escape to the Caribbean with this bright and flavorful twist on the classic scramble. Tender plantains paired with savory ham create a perfect balance of sweet and salty. It’s a hearty start that feels like sunshine on a plate.
Prep time: 10 minutes | Cook time: 20 minutes | Servings: 2
Ingredients
- 4 ripe plantains, thinly sliced
- 8 large eggs
- 6 slices cooked ham, diced into small cubes
- 1/2 cup crumbled cotija cheese
- 1 tbsp olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced plantains, season lightly with salt, and cook for 10-12 minutes, stirring occasionally, until deeply golden brown and tender.
- While the plantains are cooking, whisk the eggs in a bowl until well combined. Season the egg mixture generously with ground cumin, smoked paprika, salt, and pepper.
- Remove the skillet from the heat and add the diced ham to the pan, allowing it to warm slightly for 2 minutes. Pour the egg mixture over the ham and allow it to cook undisturbed for 5 minutes until the edges begin to set.
- Gently fold the remaining uncooked egg mixture into the skillet. Continue cooking for another 3-5 minutes, or until the eggs are fully set but still moist and fluffy.
- Transfer the scrambled eggs and plantains to a serving plate. Sprinkle immediately with crumbled cotija cheese and drizzle generously with fresh lime juice.
Nutrition Facts
Estimated per serving. Values are approximate.
- Calories: 450 kcal
- Protein: 28g
- Fat: 24g
- Carbohydrates: 35g
- Fiber: 6g
- Sugar: 12g
- Sodium: 410mg
