Plantain Frittata

This frittata starts off with fresh tomatoes, scallions, and bell peppers and is topped with yellow sweet plantains right before getting baked in the oven.

Serving of Plantain Frittata on a Plate

Nancy Odogwu / Simply Recipes

This baked egg frittata starts off with fresh tomatoes, scallions, and bell peppers and is topped with yellow sweet plantains right before getting baked in the oven. 

I used vegetables that I typically have on hand at home. Feel free to do the same here. Oftentimes I’ll add proteins like chorizo, prawns, or ham. 

This is a great weekend dish. It's lovely to start a slow and relaxing weekend with a hearty egg breakfast or brunch. Of course, this is something that can be enjoyed midweek too, even as a lunch but bear in mind the time it will take to prep and cook.

The frittata would go perfectly with some breakfast potatoes, hash browns, or simply some toast

Plantain Frittata with a Serving Cut Out in Cast Iron Skillet Surrounded by Rosemary and Kitchen Towel

Nancy Odogwu / Simply Recipes

Using Sweet Plantains for My Frittata 

You’ll need sweet plantains for this frittata. At the grocery store you'll find green plantains and yellow sweet plantains (these are just green plantains that have ripened. Sweet plantains have a dark yellow gold skin, and as they ripen, they develop brown patches (along the same lines of an overripe banana).

Once peeled, the flesh of the plantain is a light peach/pale yellow. These plantains can be baked, fried, grilled, roasted, boiled, or even steamed.

To pick out the best plantains in grocery store or farmers market, look for ones that are ripe but not overly ripe. They will feel firm and not mushy although they may have dark brown streaks and their skin should be a bright golden-yellow with some brown streaks. 

You can also buy them when they have plain yellow skin and take them home to ripen a little more—leave them on your countertop for a few days until brown specks appear.

For those who have never tasted plantains before, when cooked they have a soft but slightly dense 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 locations so you can swap them out white potatoes, sweet potatoes, or even slices of yams.

Plantain Frittata in Cast Iron Skillet

Nancy Odogwu / Simply Recipes

Assembling Your Plantain Frittata

When preparing the frittata there are two ways you can assemble it: 

  1. Fill the pan with the beaten eggs and veggies then layer the plantains on top before putting in the oven (which is the way we’re doing it for this recipe). If you chose to layer the plantains on top of the frittata then you will not have to cook the plantains beforehand—they will be exposed to the heat in the oven and will turn a beautiful golden color and slightly crisp around the edges. 
  2. You can also place the plantains at the bottom of the pan, cover it with eggs and filling and then bake in the oven. If you are using this method, it’s best to bake the plantains separately before adding the eggs and filling over top. Bake the plantains in a preheated 350°F oven for 5 to 7 minutes, then assemble the frittata as directed. 

The Key to Making a Perfect Plantain Frittata 

Here are some key tips to making the perfect frittata: 

  • Use a wide baking tray or casserole dish. I used an 8-inch cast iron pan to bake mine.
  • Beat the eggs using a whisk until foamy— this will ensure you get the fluffiest eggs possible.
  • You should bake your eggs for 10 to15 minutes to ensure the best results. You will know that your frittata is cooked if the outside feels firm but still gives a little bounce when poked. 
  • Use a fork or a small sharp knife to discreetly pierce a hole into the center to check that the inside isn't runny and has been fully cooked.
Plantain Frittata in Cast Iron Skillet Surrounded by Rosemary and Kitchen Towel

Nancy Odogwu / Simply Recipes

A Make-Ahead Frittata 

The frittata can be made ahead up to 2-3 days and reheated, simply by warming it up in the microwave for 1-2 minutes (depending on the size of the frittata) or can be warmed up in the oven at a low heat—about 250-300°F for 5-7 minutes. 

What's great 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 it. 

Enjoy Plantain Frittata Any Time of Day

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

Plantain Frittata in Cast Iron Skillet Surrounded by Rosemary and Chili Flakes

Nancy Odogwu / Simply Recipes

More Flavorful Frittata Recipes

Plantain Frittata

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 servings
Yield 1 (8-inch) frittata

Ingredients

  • 3 large eggs

  • 2 tablespoons plus 1 teaspoon olive oil, divided

  • 1/2 red, green, yellow bell pepper, finely diced

  • 3 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

Method

  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.

    Whisking Eggs in a Bowl with a Fork for Plantain Frittata

    Nancy Odogwu / Simply Recipes

  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.

    Pour Bell Pepper, Tomatoes, and Spring Onions into Cast Iron Skillet for Plantain Frittata

    Nancy Odogwu / Simply Recipes

    Cook Spring Onions, Bell Peppers, and Tomatoes in Skillet for Plantain Frittata

    Nancy Odogwu / Simply Recipes

    Vegetables in Cast Iron Skillet for Plantain Frittata

    Nancy Odogwu / Simply Recipes

  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.

    Pour Egg into Vegetables in Cast Iron Skillet for Plantain Frittata

    Nancy Odogwu / Simply Recipes

    Plantain Cut into Thin Disks for Frittata

    Nancy Odogwu / Simply Recipes

    Egg with Vegetables in Cast Iron Skillet Topped with Plantains for Frittata Recipe

    Nancy Odogwu / Simply Recipes

    Cast Iron Skillet Topped with Plantains for Frittata Recipe

    Nancy Odogwu / Simply Recipes

  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.

    Season Plantains for Frittata Recipe in Cast Iron Skillet

    Nancy Odogwu / Simply Recipes

    Cast Iron Skillet Topped with Plantains for Frittata Recipe

    Nancy Odogwu / Simply Recipes

  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.

    Did you love the recipe? Leave us stars below!

    Serving of Plantain Frittata on a Plate Surrounded by Rosemary, Chili Flakes, and Cast Iron Skillet

    Nancy Odogwu / Simply Recipes

Nutrition Facts (per serving)
539 Calories
24g Fat
77g Carbs
13g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 539
% Daily Value*
Total Fat 24g 30%
Saturated Fat 5g 24%
Cholesterol 279mg 93%
Sodium 1190mg 52%
Total Carbohydrate 77g 28%
Dietary Fiber 8g 28%
Total Sugars 32g
Protein 13g
Vitamin C 208mg 1,042%
Calcium 97mg 7%
Iron 4mg 22%
Potassium 1551mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.