Description
This healthy plantain frittata and eggs is simply perfect! It is a great way to enjoy your favorite vegetables, and honestly, even a picker eater wouldn’t even notice or care. Serve it warm for either breakfast or dinner. Also, this recipe is a great make ahead Breakfast for weekends, and busy weekdays.
Ingredients
- 2 ripe plantains
- 10 eggs
- 1 small/medium size onions bulb; chopped
- 1 big head of broccoli or 2 – 3 cups of broccoli florets
- 2 medium size potatoes (precooked, and sautéed)
- 1 tablespoon of olive oil for sautéing vegetables, (plus more frying oil for frying plantain)
- A dash of dry thyme (fresh works as well)
- 1 teaspoon salt or less (for everything; remember to always add salt and pepper according to your taste)
- 1 teaspoon vegetable bullion or one cube (optional but necessary)
- ¼ crushed red pepper or chili (for extra spiciness; feel free to add more if you wish)
- ¼ cup green onions (chopped)
- ½ cup chopped green bell pepper
- ½ cup red bell pepper
- 2 cloves garlic; grated
- ¼ teaspoon black pepper
- ½ teaspoon onions powder (optional)
Instructions
- Wash and cut all vegetables accordingly and set aside. Wash and cut potatoes into ½ inch sizes, then precook in boiling for about 4 – 5 minutes (or until half cooked), drain the water and set aside.
- Set a frying pan on the stove for the plantain. Slice plantain and season liberally with salt and start frying as soon as the oil is hot; also, ensure that the oil is not too hot to prevent burning or untimely browning. Fry both sides, and place on a paper towel-lined plate as they come out of the oil; fry all the plantain and set aside. Allow the hot oil to cool and safely pour away. Then in that same pan lightly sauté the potatoes; this process is optional, but it intensifies the flavors.
- Place a clean pan on the stove (perhaps a deeper pan/pot)
Add 1 – 1½ tablespoons of olive oil and allow to heat up then add a dash of salt and the cup of chopped onions. Cook for 2 – 3 minutes to soften and add the bell peppers, and garlic. After about 3 minutes, add the broccoli, then add all the other ingredients (salt, vegetable bullion, black pepper, thyme, crushed red pepper, and onion powder),stir, and mix in everything to combine and taste for flavors and adjust appropriately. Do not over cook these veggies; remember you are still going to bake them. Turn off the stove. - Scope out into a clean plate and allow (the sautéed vegetables) to cool a bit (place in the fridge to cool quicker if you are in a hurry).
- Preheat the oven to 350 degrees, and grease a baking pan, set aside.
- Then break all the 10 eggs in a big bowl sprinkle a dash salt, pepper, plus a little vegetable bouillon and beat well to combine. Then gently stir in the already sautéed (and cooled) vegetable mixture; use a spatula or wooden spoon to mix. Pour the mixture into an already grease baking dish.
- Line the top of the frittata with the (already) fried or baked ripe plantain. Bake for 30 – 40 minutes or until a toothpick inserted into the baking dish comes out clean. I baked mine for approximately 38 minutes. Enjoy! This recipe serves 6 people.
Notes
Please feel free to customize this healthy Nigerian-style plantain – egg frittata as you wish; add more or less plantain. Also, add any other kind of vegetable, it would work just fine! You can also add some cheese if you wish. I have also added sausages, for instance… 🤷🏾♀️
Usually, the bake time of frittata will depend on the amount of vegetables and eggs you are using. When I make with fewer eggs, say, 7, it bakes at 25 minutes or little more.
If you are using this as a side dish, it could end up serving more than six people.😊
Vegetable bullion is the same as seasoning powder.
Feel free to incorporate your fav veggies
