Plantain Crusted Egg Cups

• 1.5 Green Plantain
• 1/2 Ripe Yellow Plantain
• 1 Medium Egg White
• 1/3 cup Coarse Corn Meal
• 2 pinches Salt
• 1/4 teaspoon Coconut Oil
• 1/2 Red Onion, chopped
• 1/2 Green Bell Pepper, chopped
• 6 Large Eggs
• 1 Tomato
• 1 handful Baby Spinach
• 1 dash Black Pepper
• 1.5 tablespoons Parmesan Cheese

1. Pre-Heat Oven at 375 degrees
2. In a Food Processor, pulse (until you reach a thick consistency)rnGreen PlantainrnYellow PlantainrnEgg WhiternCornmealrnSalt
3. Lightly grease Muffin molds with Coconut Oil
4. Spoon about 3/4 TB of Plantain Mix into each mold and flatten so it lines the mold
5. Bake for about 25-30 minutes, crust should be very lightly browned around the edges
6. Set aside and let cool (keep crust in molds)
7. Saute Onion & Green Pepper, until fairly soft with a slight crisp
8. Top crusts with Peppers/Onions
9. Whisk Eggs with:rnChopped Tomato, Chopped Baby Spinach & Black Pepper
10. Pour Egg Mix into mold - some may spill over outside of the "crust" - no worries!
11. Optional: Top with a sprinkle of Parmesan, for some bite!
12. Bake for about 20-22 minutes

green plantain, yellow plantain, egg white, meal, salt, coconut oil, red onion, green bell pepper, eggs, tomato, handful, black pepper, parmesan cheese

Taken from food52.com/recipes/26182-plantain-crusted-egg-cups (may not work)