This baked egg frittata starts off with fresh tomatoes, scallions, and bell peppers and is outgunned with unheroic sweet plantains right before getting ignited in the roaster.
I used vegetables that I generally have on hand at home. Feel free to do the same then. hourly I ’ll add proteins like chorizo, prawns, or ham.
This is a great weekend dish. It's lovely to start a slow and comforting weekend with a hearty egg breakfast or brunch. Of course, this is commodity that can be enjoyed midweek too, indeed as a lunch but bear in mind the time it'll take to fix and cook.
The frittata would go impeccably with some breakfast potatoes, hash browns, or simply some toast
Using Sweet Plantains for My Frittata : You ’ll need sweet plantains for this frittata. At the grocery store you will find green plantains and unheroic sweet plantains( these are just green plantains that have grew. Sweet plantains have a dark unheroic gold skin, and as they grow, they develop brown patches( along the same lines of an effete banana).
Once hulled, the meat of the plantain is a light peach/ pale unheroic. These plantains can be ignited, fried, grilled, roasted, boiled, or indeed fumed.
To pick out the stylish plantains in grocery store or growers request, look for bones that are ripe but not exorbitantly ripe. They will feel firm and not mushy although they may have dark brown stripes and their skin should be a bright golden- unheroic with some brown stripes.
You can also buy them when they've straight unheroic skin and take them home to grow a little more — leave them on your countertop for a many days until brown specks appear.
For those who have noway tasted plantains ahead, when cooked they've a soft but slightly thick texture — a little like the inside of boiled sweet potatoes, but closer in taste to a banana.
I know plantains can be hard to find in some locales so you can change them out white potatoes, sweet potatoes, or indeed slices of yams.
RECIPE :
Plantain Frittata
PREPE TIME : COOK TIME : TOTAL TIME :
10 mins 20 mins 30mins
SERVINGS : 2 Servings
YIELD : 1 (8-inch) frittata
INGREDIENTS :
large eggs
tablespoons plus 1 teaspoon olive oil, divided
1/2 red, green, yellow bell pepper, finely diced
- scallions, thinly sliced
2 Roma tomatoes, small dice
1/2 cup baby spinach
1 teaspoon sea salt, divided
- 1 teaspoon black pepper, divided
- 2 small ripe yellow plantains, peeled and sliced into 1cm rounds
- 1 tablespoon fresh rosemary, minced
- Dried red chile flakes, to serve
1- Preheat the oven to 400°F
2- Beat the eggs:
Crack the eggs into a medium bowl and whisk until there are no egg whites visible and it begins to look a little frothy. Set aside.
3- Cook the vegetables:
Add 2 tablespoons of olive oil to a cast-iron pan over medium heat. Add the bell peppers, scallions, and tomatoes. Cook, until the peppers become brighter in color and the scallions become slightly softened, 1 to 2 minutes.
Add the spinach to the pan and cook, stirring occasionally, until it has wilted, about 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
4- Assemble the frittata:
Pour the whisked eggs into the pan over the vegetables. Layer the plantains over the eggs in a circular pattern until the pan is entirely filled.
5- Drizzle with olive oil:
Drizzle the remaining olive oil (about a teaspoon), over the top of the plantains. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh rosemary.
6- Bake the frittata:
Bake frittata for 15 minutes. Once its fully cooked, you will notice that the frittata will have risen, the plantains will be golden brown and slightly crispy.
7- Serve:
Cut the frittata into quarters and serve 2 quarters per person. Sprinkle a pinch of chili flakes (optional) and serve alongside your favorite salad.
NUTRITION FACTS : (PER SERVING)
539 24g 77g 13g
CALORIES FAT CARBS PROTEINS
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