Plantain Frittata (Print Version)
# Ingredients:
→ Base
01 -
1 teaspoon black pepper, split use
02 -
3 large eggs
03 -
2 tablespoons olive oil plus 1 teaspoon, separated
04 -
1 teaspoon sea salt, split use
→ Vegetables
05 -
1/2 baby spinach cup
06 -
2 Roma tomatoes, diced into small pieces
07 -
3 thinly sliced scallions
08 -
1/2 finely chopped bell pepper (any color you like)
→ Toppings
09 -
Chopped fresh rosemary (1 tablespoon)
10 -
2 ripe yellow plantains, cut into 1cm rounds after peeling
11 -
Red chile flakes to sprinkle before serving
# Instructions:
01 -
Set your oven to 400°F and let it warm up.
02 -
Beat eggs until the yolks and whites are fully combined, looking bubbly.
03 -
With 2 tablespoons of oil, cook scallions, tomatoes, and bell peppers until soft and colorful. Stir in spinach just long enough to wilt. Split the seasoning evenly and use half here.
04 -
Pour the beaten eggs on top of the veggies, arranging plantain slices on top in a nice circle. Drizzle with the remaining oil, sprinkle the rest of the seasoning, and add rosemary.
05 -
Pop it in the oven for 15 minutes, or until the plantains are slightly crisp and golden, and the egg has puffed up.
# Notes:
01 -
Yields an 8-inch frittata
02 -
Pairs well with a side salad
03 -
Use ripe plantains with yellow skin