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Paleo Plantain Omelet, A Sweet, Protein-Packed Egg Breakfast

So my parents are coming to visit us in March and we’re so excited to have family coming in town again. There is a wine thing we go to every year and they are joining us…which is fun because its something that they can’t do at home. And it happens to be right around my birthday AND our anniversary, so triple celebration!

Today, I’m posting an Angel favorite of ours. This recipe has some sweet notes from the plantains (which are a delicious food that tastes like a banana…you could actually substitute bananas for the plantains if you don’t have access to them, but it wouldn’t be quite as good) and some saltiness as well. This recipe is high in protein and low in carbohydrates.

Plantain Omelet

6 Eggs

2 Ripe Plantains (should be dark brown and look rotten)

Sea Salt (to taste, about ½ tsp)

Coconut Spray

Heat a pan over low heat (about a 3 on my oven) and spray with oil (we use coconut oil spray, but you could just add 1 Tbsp of your favorite paleo oil).

Mix the eggs together and pour half onto the pan. Then slice the plantains in a layer on the eggs. Then cover with the rest of the eggs.

Cover the pan with the lid and let cook for 15 minutes.

Once ready, flip onto a plate and cut into 4 pieces.

Try it with our delicious Savory Sweet Potato Hash Browns!

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