Name: Plantain Frittata
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Plantain Frittata

1. 3 large eggs -

2. 2 tablespoons plus 1 teaspoon olive oil, divided -

3. 1/2 red, green, yellow bell pepper, finely diced -

4. 3 scallions, thinly sliced -

5. 2 Roma tomatoes, small dice -

6. 1/2 cup baby spinach -

7. 1 teaspoon sea salt, divided -

8. 1 teaspoon black pepper, divided -

9. 2 small ripe yellow plantains, peeled and sliced into 1cm rounds -

10. 1 tablespoon fresh rosemary, minced -

11. Dried red chile flakes, to serve -

How to cook deliciously - Plantain Frittata

1. Stage

Preheat the oven to 400°F

2. Stage

Beat the eggs: Crack the eggs into a medium bowl and whisk until there are no egg whites visible and it begins to look a little frothy. Set aside.

3. Stage

Cook the vegetables: Add 2 tablespoons of olive oil to a cast-iron pan over medium heat. Add the bell peppers, scallions, and tomatoes. Cook, until the peppers become brighter in color and the scallions become slightly softened, 1 to 2 minutes. Add the spinach to the pan and cook, stirring occasionally, until it has wilted, about 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

4. Stage

Assemble the frittata: Pour the whisked eggs into the pan over the vegetables. Layer the plantains over the eggs in a circular pattern until the pan is entirely filled.

5. Stage

Drizzle with olive oil: Drizzle the remaining olive oil (about a teaspoon), over the top of the plantains. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh rosemary.

6. Stage

Bake the frittata: Bake frittata for 15 minutes. Once its fully cooked, you will notice that the frittata will have risen, the plantains will be golden brown and slightly crispy.

7. Stage

Serve: Cut the frittata into quarters and serve 2 quarters per person. Sprinkle a pinch of chili flakes (optional) and serve alongside your favorite salad. Did you love the recipe? Let us know with a rating and review!