Plantain Frittata

A tropical journey on your plate!

This frittata starts with fresh tomatoes , green onions and bell peppers , all topped with sweet yellow plantains just before being baked.

Ingredients :

• 3 large eggs
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1/2 red, green, yellow pepper, finely chopped
• 3 green onions, thinly sliced
• 2 Roma tomatoes, finely diced
• 1/2 cup baby spinach leaves
• 1 teaspoon sea salt, divided
• 1 teaspoon black pepper, divided
• 2 small ripe yellow plantains, peeled and sliced ​​into 1 cm rounds
• 1 tablespoon fresh rosemary, chopped
• Dried red pepper flakes, for serving

I used vegetables that I usually have on hand at home. Feel free to do the same here. Often, I add proteins like chorizo ​​, shrimp or ham .

This is a great dish for the weekend, breakfast or brunch. Of course, it can also be enjoyed midweek, even for lunch.

The frittata would pair perfectly with fried potatoes , potato pancakes or simply toasted bread .

Using Sweet Plantains for My Frittata

At the supermarket, you'll find green plantains and sweet yellow plantains (these are just green plantains that have ripened). Sweet plantains have a dark golden yellow skin, and as they ripen, they develop brown spots (like an overripe banana).

When peeled, the flesh of the plantain is a light peach/pale yellow color. These plantains can be baked , fried , grilled , roasted , boiled or even steamed .

To choose the best plantains at the supermarket or market, look for ones that are ripe but not overripe. They will be firm and not mushy, although they may have dark brown streaks, and their skin should be a bright golden yellow with a few brown streaks.

You can also buy them when their skin is solid yellow and let them ripen a little more at home - leave them on your counter for a few days until brown spots appear.

For those who have never tasted plantains before, when cooked they have a soft but slightly dense texture, much like the inside of boiled sweet potatoes , but their taste is more like that of bananas.

I know plantains can be hard to find in some places, so you can substitute white potatoes , sweet potatoes , or even sliced ​​yams .

Assembling your plantain frittata

When preparing the frittata, you can assemble it in two ways:

Fill the pan with the beaten eggs and vegetables , then arrange the plantains on top before placing it in the oven (this is the method we will use for this recipe ).

If you choose to arrange the plantains on top of the frittata, you won't need to cook the plantains first - they will be exposed to the heat of the oven and will become a nice golden color and slightly crispy around the edges.

Alternatively, place the plantains in the bottom of the pan, cover with eggs and topping, and then bake. If using this method, it is best to cook the plantains separately before adding the eggs and topping on top. Bake the plantains in a preheated 350°F (180°C) oven for 5 to 7 minutes, then assemble the frittata as directed.

Here are some key tips for making the perfect frittata.

Use a large baking dish or gratin dish . I used an 8 inch cast iron skillet to cook mine.

Whisk the eggs until they are frothy - this will ensure that you get the softest eggs possible. You should cook your eggs for 10-15 minutes for the best results . You will know that your frittata is done if the outside is firm but still gives a little bounce when poked. Use a fork or small sharp knife to discreetly poke a hole in the centre to check that the inside is not runny and is cooked through.

The frittata can be made in advance up to 2-3 days and reheated simply by heating in the microwave for 1-2 minutes (depending on the size of the frittata) or can be reheated in the oven at a low temperature - around 120-150°C (250-300°F) for 5-7 minutes.

The great thing about this frittata is that it can even be enjoyed at room temperature or even cold with a salad . I don't recommend freezing it.

Enjoy Plantain Frittata any time of the day. The beauty of this recipe is that you can enjoy it any time of the day.

Method:

1. Preheat the oven to 400°F (200°C)

2. Beat the eggs:

Crack the eggs into a medium bowl and whisk until there are no visible egg whites and they are starting to get a little foamy. Set aside.

3. Cook the vegetables:

Add 2 tablespoons olive oil to a cast iron skillet over medium heat. Add bell peppers , green onions , and tomatoes . Cook until peppers become brighter in color and green onions become slightly softened, 1 to 2 minutes.

Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

4. Assemble the frittata:

Pour the beaten eggs into the pan over the vegetables. Arrange the plantains on top of the eggs in a circular pattern until the pan is completely filled.

5. Drizzle with olive oil:

Drizzle the plantains with the remaining olive oil (about a teaspoon ).

6. Add the spices:

Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh rosemary.

7. Cook the frittata:

Bake the frittata for 15 minutes. Once it is fully cooked, you will notice that the frittata will have puffed up, the plantains will be golden and slightly crispy.

8. Serve:

Cut the frittata into wedges and serve 2 wedges per person. Sprinkle with a pinch of chili flakes (optional) and serve with your favorite salad .

Nutritional information:

• Calories: 539
• Lipids: 24 g
• Carbohydrates: 77 g
• Protein: 13 g

I hope you enjoy this delicious cooking recipe ! Feel free to leave a comment.

Nancy.O

UtensilsCulinaires - Kitchen utensils - Cooking recipes