Plantain Frittata (Print Version)
# Ingredients:
→ Base
01 -
3 large eggs
02 -
2 tablespoons plus 1 teaspoon olive oil, divided
03 -
1 teaspoon sea salt, divided
04 -
1 teaspoon black pepper, divided
→ Vegetables
05 -
1/2 bell pepper (red, green, or yellow), finely diced
06 -
3 scallions, thinly sliced
07 -
2 Roma tomatoes, small dice
08 -
1/2 cup baby spinach
→ Toppings
09 -
2 small ripe yellow plantains, peeled and sliced into 1cm rounds
10 -
1 tablespoon fresh rosemary, minced
11 -
Dried red chile flakes for serving
# Instructions:
01 -
Heat oven to 400°F.
02 -
Whisk eggs until frothy and no whites are visible.
03 -
Sauté bell peppers, scallions, and tomatoes in 2 tablespoons oil until bright. Add spinach until wilted. Season with half the salt and pepper.
04 -
Pour eggs over vegetables. Layer plantain slices in circular pattern. Drizzle with remaining oil and seasonings. Add rosemary.
05 -
Bake 15 minutes until risen and plantains are golden brown and crispy.
# Notes:
01 -
Makes one 8-inch frittata
02 -
Serve with favorite salad
03 -
Plantains should be ripe yellow