Truffled Egg Whites & Plantains – a delicious recipe with egg whites, black truffle oil, garlic, pepper, store bought, very ripe plantain. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Add coconut oil to a large frying pan & bring to medium high heat", "When oil is hot, add sliced plantains to the pan", "Fry plantains 5 minutes until edges begin to lightly brown then flip to fry 2-3 minutes more until lightly browned", "Remove immediately from frying pan & place on paper towel to absorb leftover oil", "Sprinkle sea salt on plantains", "Sprinkle sea salt on plantains
2
Bring a small frying pan to medium heat", "In a small bowl, add egg whites, garlic powder, pepper & truffle oil", "Whisk 5 minutes until eggs become frothy", "Add frothy eggs to small frying pan", "Cook eggs while stirring constantly, flipping periodically until done cooking 3-5 minutes", "To a plate, add layer of plantains, add truffled eggs and top with salsa"]
373
kcal
Calories
38
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large egg whites, 1/2 teaspoon black truffle oil, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and more.
Yes, Truffled Egg Whites & Plantains falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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