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Plantain Egg Frittata

Plantain Egg Frittata Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.