Tostones rellenos can have a wide range of fillings, such as ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. Use your creativity – the options are unlimited! These are packed with picadillo (seasoned ground meat) and cheese.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garam masala
- ⅛ teaspoon ground red chile pepper
- 2 teaspoons sunflower seed oil
- 1 onion, sliced
- 1 tomato, chopped
- ½ cup fresh spinach
- ¼ cup water
- 2 eggs, well beaten
Instructions
- Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
- Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
- Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 372 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 746 mg |
| Sugars | 9 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
These eggs were a nice change of pace and had good flavor. This recipe does make a lot, way more than 1 serving in my opinion. Next time I would leave the water out, as there is no need for it and it leaves the eggs kind of wet at the end. I also thought letting the eggs set for 3 mins, then cooking for an additional 2 to 5 minutes was way too long. You could just add the eggs and spices and scramble for 2 minutes, no need to let them ‘set’. I had to add a sprinkle of salt at the end to bring out the flavors, otherwise it was a little bland. I would make this again, but would cut back to 1/2 an onion.
I changed the garam masala from 1/8 tsp to 1/4 tsp, and since I didn’t use fresh spinach, I thawed out frozen spinach, drained it, and only used 1/8th cup of water. I make a new vegetarian recipe almost every day for my wife (currently because of the stay at home order from coronavirus), and she gave this a 9 out of 10 stars, and that’s as high as she ever gives anything I make since 10 would mean it would be the only thing she will ever eat that I make again. Good job!