Panama Scramble
Bring a vibrant taste of Latin America to your breakfast table with this hearty and flavorful Panama Scramble. This colorful dish combines creamy scrambled eggs with sweet caramelized plantains, savory black beans, and a medley of sautéed bell peppers, onions, and aromatic spices like cumin and garlic. The addition of a fresh cilantro garnish ties it all together, making every bite a burst of balanced flavors and textures. Perfect for a weekend brunch or quick dinner, this one-pan wonder is both nutritious and satisfying, with a tropical touch from the ripe plantains. Ready in just 35 minutes, the Panama Scramble is a delightful fusion of sweet, spicy, and savory that will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 6 large eggs
- 1 medium ripe plantain
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup black beans
- 1 medium onion
- 2 cloves garlic
- 0.25 cup fresh cilantro
- 2 tablespoons olive oil
- 0.5 teaspoons ground cumin
- 0.25 teaspoons red chili flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel the ripe plantain and slice it into thin, diagonal pieces (about 1/4 inch thick).
Dice the red and green bell peppers, as well as the onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the plantain slices to the skillet and cook for 2-3 minutes on each side, or until golden brown and lightly caramelized. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet, then sauté the diced onion for 2-3 minutes until translucent.
Stir in the minced garlic, diced bell peppers, and black beans. Sprinkle in the ground cumin, red chili flakes, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
In a medium bowl, crack the eggs and whisk them until combined.
Reduce the heat to medium-low, then pour the whisked eggs into the skillet with the vegetables and beans.
Cook the eggs gently, stirring frequently, until they are fully scrambled but still creamy (about 3-4 minutes).
Once the eggs are cooked, fold in the cooked plantain slices and freshly chopped cilantro.
Remove from heat and serve warm. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 53.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 345 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
