Description
A vibrant and flavorful breakfast, this plantain frittata combines the natural sweetness of ripe plantains with savory vegetables and seasoned eggs. Perfect for brunch or a wholesome morning meal, it’s easy to customize and guaranteed to impress.
Ingredients
- 3 large eggs
- 2 tablespoons + 1 teaspoon olive oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow bell pepper, diced
- 3 scallions, thinly sliced
- 2 Roma tomatoes, diced
- 1/2 cup baby spinach
- 2 small ripe yellow plantains, sliced into 1cm rounds
- 1 teaspoon sea salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon fresh rosemary, minced
- Dried red chili flakes (optional, for garnish)
Instructions
- Preheat Oven
Preheat your oven to 400°F (200°C). - Prepare the Eggs
Crack eggs into a medium bowl and whisk until frothy. Set aside. - Sauté Vegetables
Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add bell peppers, scallions, and tomatoes. Cook for 1–2 minutes, then stir in baby spinach until wilted. Season with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. - Assemble Frittata
Pour whisked eggs over the vegetable mixture in the skillet. Arrange plantain slices on top in a circular pattern. Drizzle 1 teaspoon olive oil over plantains and sprinkle with remaining sea salt, black pepper, and minced rosemary. - Bake
Transfer skillet to the preheated oven and bake for 15 minutes, or until eggs are set, and plantains are golden. - Serve
Let the frittata cool for 5 minutes before slicing. Serve garnished with dried red chili flakes if desired.
Notes
- Use ripe yellow plantains with black spots for optimal sweetness.
- A cast-iron skillet works best for even cooking and oven transfer.
- Customize with your choice of veggies, spices, or protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Fusion