Puerto Rican Beef Plantain Omelette (pinon)

I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Grains	Puerto Rican	Eggs	4	Servings

INGREDIENTS

3		Plantains, very ripe
		Oil, for frying
1		Onion, chopped
1/2		Green bell pepper
		Chopped
2		Cloves garlic
1/2	lb	Ground beef
1/4	c	Tomato sauce
1	T	Capers
1	T	Green olives, sliced
		Salt and pepper
1/2	lb	Green beans, cut in 3-inch
		Pieces
6		Eggs
1/4	c	Butter

INSTRUCTIONS

Plantains are good sliced and sauteed. They're also good substituted
into any recipe that uses cooked bananas. Many caribbean recipes that
call for banana originally called for plantain, but the recipe-writer
thought you wouldn't have access to plantain.  The recipe is a little
heavy in the fat department, so I usually  leave out the meat, and
skimp on the oil and butter. (I don't know  how authentic the veggie
version is!) Also, the author wants us to  boil the beans to death. I
have taken the liberty of changing that in  the body of the recipe.
Use fresh or frozen green beans.  Peel the plantains, cut into 2-inch
thick legthwise slices, and fry  in oil till golden brown. Remove,
drain, and keep warm.  In a frying pan, saute the onion, green pepper,
and garlic until soft  but not brown. Add the ground beef and fry at
high heat for 3  minutes. Pour in the tomato sauce and add the capers
and olives, if  desired. Cook 15 minutes over medium heat, stirring
occasionally.  Season with salt and pepper to taste. Wash the string
beans and steam  till tender.  Beat the eggs, adding salt and pepper to
taste. Butter the sides and  bottom of a round casserole and melt the
remaining butter in the  bottom.  Pour in half of the beaten eggs and
cook over medium heat for about 1  minute or until slightly set. Cover
the eggs with one-third of the  plantain slices, following with layers
of half the ground meat and  half the string beans. Add another layer
of plantains, the remainder  of the ground beef, another layer of
beans, and top with plantains.  Pour the rest of the beaten eggs over
the top.  Cook over low heat for 15 minutes, uncovered, being careful
not to  let the omelette burn. Then place in a preheated 350-degree
oven for  10 to 15 minutes to brown the top of the pin~on. Serve with
rice and  beans.  Excellent for lunch.  Serves 4  From:
dmcmenam@mtholyoke.edu (Dianna McMenamin)  Recipe By     : "The Total
Banana" by Alex Abella (Harcourt, Brace,  Johanovi  From:              
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 415 Calories From Fat: 278 Total Fat: 30.8g Cholesterol: 352mg Sodium: 322mg Potassium: 538.8mg Carbohydrates: 13.2g Fiber: 3.6g Sugar: 3.1g Protein: 21.6g