Ingredients
Starchy_Vegetable
- 2 green plantains (130 grams each), 4 medium potatoes (210 grams each), 4 medium sweet potatoes (130 grams each), 1 cassava root (100 grams), 400 grams raw yam
Non-Starchy_Vegetables
- 2 cups of chopped bell pepper, onion, zucchini , avocado, tomato, cucumber
Oil
- 1 Tablespoon + 1 teaspoon avocado, canola, sesame, peanut or light olive oil
Eggs
- 4 large
Salt
- to taste
Pepper
- to taste
Seasoning
- chili powder, cumin, cayenne, curry powder
Toppings
- cheese, avocado, hot sauce (or any combination of these)
Instructions
Step 1
If using potato or sweet potato, wash well and chop into bite-sized pieces (1/2" cubes).
Step 2
If using plantain, cassava, or yam, peel, chop and boil until well cooked, then mash, adding a dash of salt and oil or butter.
Step 3
Whisk the eggs in a bowl. Add salt and pepper.
Step 4
Heat 1 teaspoon of oil in a large frying pan over medium-high heat. Scramble the eggs in the frying pan until cooked. Remove from pan.
Step 5
Using the same pan, add 1 Tablespoon oil.
Step 6
Add chopped vegetables, potatoes, and seasoning and cook for 10 minutes or until soft.
Step 7
Make a bowl by putting the cooked vegetables and potatoes into a bowl. Add the scrambled eggs. Top with your favorite toppings.
Notes
If you do not eat eggs, check out our Tofu Scramble Recipe
Plantains:* This makes 6 servings
Each serving has about 25 grams carbohydrates
Cassava:
Each serving has about 39 grams carbohydrates
Sweet Potato:
Each serving has about 26 grams carbohydrates
White Potato:
Each serving has about 33 grams carbohydrates
Yam:
Each serving has about 28 grams carbohydrates