Hi there foodies,
Trust your day went well.
Plantain frittata is our top choice for the week.
Reasons for the choice:
Plantains. Photo: Google
1, Plantains are highly nutritious and rich in magnesium.
Eggs. Photo: Google
2. Adding eggs enriches it further because it contains protein and other necessary body-building nutrients
The sweetness of the plantains combine so well with the eggs and other ingredients, that you’ll want to make this over and over again…..Mmmm ???
2-3 very ripe plantains
1/2 cup chopped onion
3 cloves garlic – minced
1 large tomato
1 cup chopped bell pepper
1 chopped green bell pepper
2 tablespoons oil
1 1/2 cup chopped sausage
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
1/2 teaspoon oil (for greasing pie plate)
Parsley for garnishing (optional)
Peel plantains then cut into 1/4 inch slices.
Place oil in a pan up to 2-3 inches and heat up to 325 degrees F.
Gently place the plantain slices into the oil one at a time then fry on one side for about 2 minutes.
Flip to the other side and cook for another 2 minutes Remove and place on paper towel to absorb excess oil.
Place the two tablespoons of oil in a pan and heat on medium heat.
Add the onions and garlic and stir fry for some time.
Add the chopped tomato and cook for about 2 minutes.
Add the sausage and stir for about 2 minutes.
Add the bell peppers and salt, black pepper then stir for about 2 minutes.
Turn off the heat.
Then crack in all the eggs in a large bowl. Add the seasoning powder and whisk to combine.
Add the sausage-pepper mixture into the eggs then mix.
Preheat oven to 350 degrees.
Rub a pie place with about a teaspoon of oil.
Pour the egg mixture into the pie plate.
Arrange the fried plantains on top of the egg mixture.
(Some of the plantains may shrink but that is okay.)
Place the pie plate in the preheated oven and bake for 35 minutes.
Now remove and check to make sure the egg is set in the middle. If it is set then remove it but if it isn’t set, place it back in the oven and turn off the heat.
Let it stay in the oven for about 5-10 minutes then remove it.
Things to note:
1. Using very ripe plantains is best. The plantains you use should be soft when peeled. They should still be able to have their shape but they should be very soft. That way, they will be nice and soft in the frittata. Do not use barely ripe or medium ripe plantains because they will be hard in the frittata and not easy to chew.
2. Since you would use very ripe plantains, don’t fry them too long. Take them out of the oil when they have a mild gold/yellow color. They would gain more color when they are baked in the oven so you want to avoid starting off the baking process with plantains that are already too brown.
Have a great week ahead!!!