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Plantain Frittata
Plantain Frittata
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory frittata with tomatoes, scallions, bell peppers, and a sweet plantain topping, baked to perfection.
Ingredients:
  • 3 large eggs
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1/2 red, green, yellow bell pepper, finely diced
  • 3 scallions, thinly sliced
  • 2 Roma tomatoes, small dice
  • 1/2 cup baby spinach
  • 1 teaspoon sea salt, divided
  • 1 teaspoon black pepper, divided
  • 2 small ripe yellow plantains, peeled and sliced into 1cm rounds
  • 1 tablespoon fresh rosemary, minced
  • Dried red chile flakes, to serve
Instructions:
  • Heat your oven to 400°F.
  • Whisk the eggs in a medium bowl until smooth and slightly frothy. Set aside.
  • Saute the bell peppers, scallions, and tomatoes in 2 tablespoons of olive oil in a cast-iron pan over medium heat until the peppers brighten and the scallions soften slightly, for about 1 to 2 minutes. Add spinach and cook until wilted, approximately 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Create the frittata: Gently add the whisked eggs to the pan with the vegetables. Arrange the plantains in a circular pattern on top of the eggs until the pan is full.
  • Finish with a generous drizzle of the remaining teaspoon of olive oil over the plantains. Sprinkle the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Top it off with a beautiful garnish of freshly chopped rosemary.
  • Bake the frittata in the oven for 15 minutes until it rises and the plantains are golden brown and crispy.
  • To serve, cut the frittata into quarters and plate 2 quarters per person. Optionally sprinkle with chili flakes and enjoy with your preferred salad. If you enjoyed the dish, please consider leaving a review!

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