Dairy-Free Peruvian Scrambled Eggs with Plantains (Revuelto con Plátanos)

Ingredients

• 6 Eggs
• 2 ripe Plantains
• 0.5 medium Red Bell Pepper
• 0.25 small Red Onion
• 2 cloves Garlic
• 0.5 teaspoon Turmeric
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 tablespoons Dairy-Free Milk (Almond, Soy, or Oat)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 ripe plantains and slice them into 1.27 cm thick rounds.
2. 2Dice the 0.5 medium red bell pepper and the 0.25 small red onion. Mince the 2 cloves garlic.
3. 3Heat 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Fry the sliced plantains for 3-4 minutes per side, until they are golden brown. Remove the plantains from the skillet and set them aside on a plate.
4. 4In a medium bowl, whisk together the 6 eggs, 2 tablespoons of dairy-free milk, 0.5 teaspoon turmeric, 0.5 teaspoon salt, and 0.25 teaspoon pepper until well combined.
5. 5Add the remaining 1 tablespoon of olive oil to the same 25.4 cm skillet and heat it over medium heat (176.7°C / 175°C). Add the diced red bell pepper, diced red onion, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the garlic is fragrant.
6. 6Pour the whisked egg mixture into the skillet with the softened vegetables. Cook, stirring gently and continuously with a spatula, for 3-5 minutes, or until the eggs are set but still moist. Avoid overcooking.
7. 7Serve the scrambled eggs immediately, topped with the reserved fried plantains.

Substitutions

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