‘Tigrillo’ Plantain, Cheese and Egg Scramble
- 1 whole 1 whole 1 whole Plantain, green
- 2 Tbsp 2 Tbsp 2 Tbsp Butter, Salted
- 2 oz 2 oz 2 oz Feta Cheese, or queso fresco, or paneer
- 2 whole 2 whole 2 whole Eggs, Pastured
- 1 pinch 1 pinch 1 pinch Salt and Pepper
- 0.5 whole 0.5 whole 0.5 whole Avocado, sliced, for serving
- Bring a pot of water to boil. Peel the plantain by cutting off the ends and slitting the skin lengthwise with a sharp knife and peeling it off with your hands. Cut the plantain into 4-5 medium pieces. Cook the plantain in the boiling water for 20 minutes.
- Remove the plantain from the boiling water with a slotted spoon but do not discard water, you may need to use some of it. Mash the plantain with a potato masher or a fork.
- Cut the cheese in small cubes and whisk the eggs in a bowl.
- Heat butter in a frying pan and add the mashed plantain first. It tends to dry out and become starchy, so just add a few tablespoons of the reserved water to make it softer and help it stick together. Once you have a nice "mush", add the cheese and cook until it becomes soft, about 2-3 minutes.
- Move the plantain and cheese mash to the sides of the pan leaving a hole in the middle of the pan. Pour the whisked eggs in the hole and scramble with a spatula for one minute. When the eggs start to scramble but are still creamy, combine them with the rest of the ingredients. Continue to stir until eggs are done. Add salt and pepper to taste.
Any firm, mild white cheese will work; I used queso fresco, which is a raw, unsalted, cow's milk cheese you can find in any Latin/Mexican supermarket, but paneer, feta, dry cottage cheese or dry ricotta will also work perfectly.
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