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jamaican

Fried Plantain and Ackee Breakfast Skillet

This dish pairs canned ackee, drained with ripe plantain, peeled and sliced, onion, sliced and bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

9 g Protein
80 g Carbohydrates
32 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 153g canned ackee, drained 231 kcal
  • 153g ripe plantain, peeled and sliced 222 kcal
  • 46g onion, sliced 18 kcal
  • 61g bell pepper, sliced 19 kcal
  • 92g tomato, chopped 17 kcal
  • 15g scallions, sliced 5 kcal
  • 15g vegetable oil 133 kcal
  • 1g black pepper 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. ripe plantainvegetable oil
    Heat 1 tbsp oil in a nonstick skillet over medium heat. Add plantain slices and fry 3-4 minutes per side until golden. Remove to a plate.
  2. onionbell peppervegetable oil
    Add remaining oil to the skillet. Saute onion and bell pepper 3-4 minutes until softened.
  3. tomatoblack peppersalt
    Add tomato and cook 2 minutes until slightly saucy. Season with black pepper and a pinch of salt.
  4. canned ackee
    Gently fold in ackee and warm 2-3 minutes, stirring carefully to keep chunks intact.
  5. canned ackeeripe plantainscallions
    Stir in scallions, then serve the ackee mixture topped with the fried plantain.

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