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Exotic Spiced Breakfast Frittata with Plantain and Avocado
Exotic Spiced Breakfast Frittata with Plantain and Avocado

Exotic Spiced Breakfast Frittata with Plantain and Avocado
A flavorful frittata infused with exotic spices, complemented by sweet plantain and creamy avocado.
Exotic Spiced Breakfast Frittata with Plantain and Avocado

To provide a balanced and energizing breakfast that supports muscle recovery and energy replenishment for cycle training.

Ingredients:
1
Servings
  • 4
    item
     egg
  • 1
    item
     plantain
  • 1
    item
     avocado
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     coconut oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Breakfast Frittata with Plantain and Avocado
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and slice the plantain into thin rounds.
  3. Heat coconut oil in a skillet over medium heat and fry the plantain slices until golden brown. Remove and set aside.
  4. In the same skillet, sauté chopped onion and red bell pepper until soft.
  5. In a bowl, whisk eggs with cumin, coriander, turmeric, salt, and black pepper.
  6. Pour the egg mixture over the sautéed vegetables in the skillet.
  7. Arrange the fried plantain slices on top of the egg mixture.
  8. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set.
  9. Slice the avocado and serve on top of the frittata.
Nutrition Per Serving 800 g Per 100g
Energy 800 kcal 100 kcal
Protein 24 g 3.0 g
Fibre 14 g 1.8 g
Salt 1 g 0.1 g
Sugar 14 g 1.8 g
Carbohydrates 72 g 9.0 g
Fat 54 g 6.8 g
  • 4
    item
     egg
  • 1
    item
     plantain
  • 1
    item
     avocado
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     coconut oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Peel and slice the plantain into thin rounds.

Heat coconut oil in a skillet over medium heat and fry the plantain slices until golden brown. Remove and set aside.

In the same skillet, sauté chopped onion and red bell pepper until soft.

In a bowl, whisk eggs with cumin, coriander, turmeric, salt, and black pepper.

Pour the egg mixture over the sautéed vegetables in the skillet.

Arrange the fried plantain slices on top of the egg mixture.

Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set.

Slice the avocado and serve on top of the frittata.

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