Plantain and egg frittata

This simple and flavourful plantain and egg frittata is sure to become a new favourite in your cookbook. It’s easy to make, packed with wholesome ingredients, and perfect for any meal of the day.

Ingredients

Ripe plantains, eggs, onion, bell peppers, garlic, tomato, chopped fresh cilantro or parsley, salt and pepper, olive oil

Recipe

• Preheat your oven to 375°F (190°C).

• Peel the plantains and slice them into thin rounds, about 1/4 inch thick.

• Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the plantain slices in a single layer and cook for 2-3 minutes on each side until they are golden brown. Remove the plantains from the skillet and set them aside.

• In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper, and sauté for 3-4 minutes until they are soft and translucent.

• Add the minced garlic to the skillet and cook for an additional minute until fragrant.

• In a bowl, beat the eggs together with salt and pepper to taste.

• Return the cooked plantains to the skillet, arranging them evenly in the pan. Pour the beaten eggs over the plantains, making sure they are evenly distributed.

• Sprinkle the diced tomato and chopped cilantro or parsley over the top of the egg mixture.

• Cook the frittata on the stovetop for 3-4 minutes until the edges start to set.

• Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set in the centre and the top is golden brown.

• Once cooked, remove the frittata from the oven and let it cool for a few minutes before slicing and serving.

• Serve the plantain and egg frittata warm, either as a main dish for breakfast, brunch, or even a light dinner. Enjoy!