5-Ingredient Plantain Egg Frittata

A plantain egg frittata is the answer when you want something hearty, fast, and a little different for breakfast or dinner. Sweet fried plantains and fluffy eggs bake into one pan, no fuss.

It comes together in about 30 minutes with just a handful of ingredients, and it tastes like a holiday morning even on a Tuesday.

Why This Frittata Always Works

Ripe plantains turn almost candy-sweet in the pan, and that little bit of caramelized edge against the creamy eggs is what makes this frittata more than just another egg dish.

I keep coming back to it because it’s reliable and feels like a treat without any complicated steps. The eggs puff up beautifully, and the plantains stay soft and jammy.

Ingredients

• 2 large ripe plantains, mostly black skin: look for skins that are nearly all black for the sweetest flavor
• 6 large eggs
• 1/2 small red onion, thinly sliced
• 1/2 medium red bell pepper, diced
• 2 tbsp vegetable or avocado oil
• 1/2 tsp kosher salt: plus a pinch for frying the plantains
• 1/4 tsp black pepper

Variations / Substitutions

• No red onion?: use a shallot or yellow onion instead, keeping the quantity small.
• Switch up the pepper: a poblano pepper gives gentle heat; roasted red peppers add sweetness.
• Add a little saltiness: crumbled queso fresco, feta, or shredded cheddar scattered on top after baking works well.
• Herb finish: sprinkle chopped cilantro or chives right before serving for freshness.
• For another plantain favorite, try Caramelized Plantain Tacos.

How To Make Plantain Egg Frittata

Step 1: Fry the Plantains

Heat the 2 tbsp oil in a 10-inch oven-safe skillet over medium-high heat. Once shimmering, add the plantain slices in a single layer and sprinkle with a pinch of salt. Cook for 2 to 3 minutes per side, until deeply golden and the edges look caramelized.

You’ll smell a sweet, almost banana-like aroma as they brown. Transfer the fried plantains to a plate and set them aside – don’t wipe out the skillet, you’ll use that oil for the aromatics.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the sliced red onion and diced bell pepper to the skillet with another pinch of salt. Cook, stirring occasionally, for 4 to 5 minutes, until the onion is translucent and the pepper has softened.

Little browned bits from the plantains will stick to the pan; that’s flavor for the eggs. Keep the heat gentle so the aromatics soften without burning.

Step 3: Layer the Frittata

Spread the onion-pepper mixture evenly across the bottom of the skillet. Arrange the fried plantains on top, tucking them into the mixture. In a bowl, beat the 6 eggs with the ½ tsp salt and ¼ tsp black pepper, then pour the eggs over everything. Let the pan sit undisturbed over medium heat for 2 to 3 minutes, just until the edges of the egg start to set and pull away from the pan sides.

The center will still look liquid, and that’s exactly what you want before it goes into the oven. The stovetop step gives the bottom a head start so the frittata doesn’t overcook.

Step 4: Bake Until Puffed

While the frittata cooks on the stove, preheat your oven to 375°F (190°C). Slide the skillet onto the center rack and bake for 10 to 12 minutes. The frittata is done when the center is just set – it shouldn’t jiggle when you gently shake the pan, but a tiny wobble is okay because it’ll finish cooking as it rests.

The eggs will puff up and turn golden on top. The sweet smell from the plantains will deepen in the oven.

Step 5: Slice and Serve

Let the frittata cool in the pan for about 5 minutes. Run a spatula around the edge to loosen it, then slice into wedges straight from the skillet. Serve warm.

Each wedge shows glossy plantain slices and tender egg. A dollop of sour cream or a drizzle of hot sauce right at the table is never a bad idea.

A Few Notes Before You Start

• Ripe plantains are non-negotiable for that sweetness. Yellow plantains with a few black spots are acceptable, but fully black skin gives you the softest, sweetest flesh.
• If your skillet isn’t oven-safe, wrap the handle in a double layer of foil, or finish the frittata on the stovetop: cover with a lid, reduce the heat to low, and cook 5 to 7 minutes more until the center is set.
• For a heartier meal, add ½ cup cooked black beans when you add the plantains back in Step 3.
• Slice the frittata while it’s still in the pan; it stays warm longer and looks beautiful on the table.

Adjust quantities for larger crowds:

Storing Leftovers

• Refrigerate: keep slices in an airtight container for up to 4 days. They taste great cold for breakfast or packed into lunchboxes.
• Reheating: warm individual slices in the microwave for about 45 seconds, or reheat the whole thing in a 300°F oven for 5 minutes until just heated through.

What To Serve With Plantain Egg Frittata

A quick avocado salad with lime juice and a little salt balances the sweet plantains with something bright and creamy. For a bigger brunch, spoon some seasoned black beans on the side and set out warm tortillas. A drizzle of crema or a spoonful of pico de gallo is all you need if you want to keep it simple.

Frequently Asked Questions

Can I add meat to this frittata?

Yes. Brown 4 ounces of Mexican chorizo or chopped bacon in the skillet before the aromatics, then drain off excess fat and proceed.

What if my plantains are super soft and overripe?

They’ll work, but handle them gently when flipping in Step 1. Soft plantains will still caramelize beautifully, they just might break apart a little; that’s fine.

Is this frittata dairy-free?

Yes, as written it contains no dairy. If you’re adding cheese, use a plant-based alternative or simply skip it.

Can I use frozen plantains?

You can, but thaw them completely and pat them very dry with paper towels before frying. Excess moisture will make the frittata watery.

Can I skip the onion and bell pepper?

You can, but they provide a savory base that offsets the sweetness. Finely chopped scallions or a small handful of spinach wilted in at Step 2 are good alternatives if you’re low on ingredients.

Plantain Egg Frittata Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 large ripe plantains, mostly black skin
• 6 large eggs
• 1/2 small red onion, thinly sliced
• 1/2 medium red bell pepper, diced
• 2 tbsp vegetable or avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

 

1. Heat oil in an oven-safe skillet over medium-high. Fry plantain slices 2–3 minutes per side until golden, season with a pinch of salt, then remove and set aside.
2. Reduce heat to medium. Add onion, bell pepper, and another pinch of salt; cook 4–5 minutes until softened.
3. Spread vegetables evenly, arrange plantains on top. Beat eggs with ½ tsp salt and pepper, pour over. Cook untouched 2–3 minutes until edges set.
4. Preheat oven to 375°F (190°C). Bake frittata 10–12 minutes until center is just set.
5. Cool 5 minutes, then slice into wedges and serve warm.

Notes

This frittata does not need dairy, but a handful of crumbled queso fresco or feta added right after baking melts slightly and tastes great. If you’re cooking for two, an 8-inch pan with 1 plantain and 4 eggs works perfectly.