Plantain Frittata

This baked egg frittata starts with fresh tomatoes, spring onions and peppers and is topped with yellow sweet plantains just before baking in the oven.

I used veggies that I usually have on hand at home. Feel free to do the same here. I often add proteins like chorizo, shrimp or ham.

The frittata goes perfectly with breakfast potatoes, hash browns or simply with toast

Using sweet plantains for my frittata

For this frittata you need sweet plantains. You can find green plantains and yellow sweet plantains (these are just green plantains that have ripened) at the grocery store. Banana).

After peeling, plantain flesh is light peach/pale yellow. These plantains can be baked, fried, grilled, roasted, boiled, or even steamed.

To choose the best plantains at the grocery store or farmer’s market, look for ripe ones, but not overly ripe ones. They are firm and not mushy to the touch, although they may have dark brown streaks, and their skin should be a light golden yellow with some brown streaks.

For those who have never tried plantains before, once cooked, they have a soft but somewhat dense texture — a bit like the inside of cooked sweet potatoes, but closer to a banana in flavor.

I know plantains can be hard to find in some places, so you can swap them out for white potatoes, sweet potatoes, or even yams.

Preparing your plantain frittata

When preparing the frittata, there are two ways to assemble it:

1. Fill the pan with the beaten eggs and veggies, then top with the plantains before placing in the oven (that’s how we do it for this recipe). If you chose to place the plantains on top of the frittata, there’s no need to cook the plantains beforehand – they’ll be exposed to the heat in the oven and will turn a nice golden color and become slightly crunchy around the edges.
2. You can also place the plantains in the bottom of the pan, cover with eggs and filling, and then bake in the oven. If using this method, it’s best to bake the plantains separately before adding the eggs and filling them on top. Bake the plantains in a preheated oven at 350°F for 5 to 7 minutes, then assemble the frittata as directed.

The key to making the perfect plantain frittata

Here are some essential tips for preparing the perfect frittata:

• Use a wide baking sheet or casserole dish. I used an 8 inch cast iron skillet to cook mine.
• Beat the eggs with a whisk until fluffy – this way you get fluffy eggs as possible.
• You should bake your eggs for 10 to 15 minutes for the best results. You’ll know your frittata is cooked when the outside feels firm but still pops a little when you toast it.
• Use a fork or small sharp knife to discreetly poke a hole in the center to check that the inside is not runny and is fully cooked.

A make-ahead frittata

The frittata can be made up to 2-3 days in advance and reheated by simply heating in the microwave for 1-2 minutes (depending on the size of the frittata) or in the oven over low heat—about 450-400°F F for 5-7 minutes.

The great thing about this frittata is that it can even be enjoyed at room temperature or even eaten cold with a side salad. I would not recommend freezing.

Enjoy plantain frittata any time of the day

The beauty of this recipe is that you can enjoy it any time of the day. Enjoy for breakfast with hash browns or fried potatoes. Or try it for lunch or a light dinner with a side salad.

More flavorful frittata recipes

• Spinach frittata
• Artichoke Leek Frittata
• Zucchini ricotta frittata
• Frittata with potatoes, peppers and spinach
• Mini Muffin Frittatas