Plantain and Egg Frittata
Fried plantain rounds baked into a savory Nigerian-style egg omelet.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 large Ripe plantains (yellow with black spots)
- 6 pieces Large eggs
- 1/2 cup Vegetable oil for frying
- 1/2 cup Red bell pepper, diced
- 1 piece Small red onion, finely chopped
- 2 pieces Fresh plum tomatoes, deseeded and diced
- 1 teaspoon Scotch bonnet pepper, minced(optional)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Fresh parsley or scallions for garnish(optional)
- 2 tablespoons Milk or heavy cream
Instructions
- 1
Peel the plantains and slice them into 1/4 inch thick rounds. Lightly salt them.
- 2
Heat the vegetable oil in a large non-stick skillet over medium heat. Fry the plantain rounds until golden brown on both sides, then remove and drain on paper towels.
- 3
Discard most of the oil, leaving about 1 tablespoon in the skillet. Sauté the onions, bell peppers, and tomatoes for 3-4 minutes until softened.
- 4
In a large bowl, whisk the eggs with the milk, salt, black pepper, smoked paprika, and scotch bonnet until well combined.
- 5
Reduce the heat to low. Pour the egg mixture into the skillet over the sautéed vegetables, ensuring they are evenly distributed.
- 6
Arrange the fried plantain rounds in a circular pattern on top of the liquid egg mixture, pressing them down slightly.
- 7
Cover the skillet with a tight-fitting lid and cook on low heat for 8-10 minutes, or until the center is set and the edges are slightly brown.
- 8
Slide the frittata onto a serving plate, garnish with fresh parsley, and slice into wedges to serve.
Ratings & Reviews
No ratings yet
