Plantain, egg and vegetable breakfast bowl

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 2 medium ripe plantain, peeled and sliced
• 3 eggs eggs
• 2 medium tomato, washed and chopped
• 1 medium tatashe (red bell pepper), washed and chopped
• 1 medium onion, peeled and sliced
• 80 g spinach or ugu, washed and shredded
• 2 tbsp groundnut oil
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Fry the plantain slices in 1 tbsp oil over medium heat until golden on both sides, then drain on kitchen paper.
2. 2Step 2. In the same pan, heat the remaining oil and soften the onion, tomato and pepper for 5–6 minutes.
3. 3Step 3. Stir in the shredded greens and cook for 1 minute.
4. 4Step 4. Beat the eggs, pour in and stir until fully set with no runny parts.
5. 5Step 5. Season lightly and serve the eggs and vegetables over the plantain.

Allergens for your selection

• Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.