Plantain Frittata is a delicious breakfast of plantain and eggs cooked slightly different. Click here to Pin this Plantain frittata recipe to your board. This plantain frittata is the ultimate plantain and egg breakfast recipe. The sweetness of the plantains pairs so well with the savoriness of the eggs and.
Plantain fritata is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Plantain fritata is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have plantain fritata using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Plantain fritata:
- Get 4 medium plantain
- Make ready 4 Eggs
- Get 2 Scotch bonnet pepper
- Take 1 onion
- Make ready Seasoning
- Take Pinch salt
- Get 2 Tablespoon oil
Plantain frittata is an all-time favourite in my house hold. We love plantains and we love eggs with lots of peppers and spring onions, so what better recipe to whip up than this. Plantain frittata is the ultimate plantain and egg breakfast recipe you should try. It is different, easy to prepare and of course very delicious.
Instructions to make Plantain fritata:
- Peel plantain and cut and fry, keep aside. Break eggs, salt, seasoning,pepper and onion. Whisk well. Arrange fried plantain at base of fry pan on low heat. Add whisked eggs,cover and allow to cook. Add remaining fried plantain. Turn the other side to fry. You can bake in oven. But I fried it. Cut into desired shapes and serve.
- Serve
Plantain frittata is the ultimate plantain and egg breakfast recipe you should try. It is different, easy to prepare and of course very delicious. Don't just fry your plantain and eggs separately, try this recipe! You will LOVE this Mini Baked Plantain Frittata recipe! How to Prepare Plantain Frittata using Symplinatural Recipes In this vlog, she shares the recipe for plantain and fish frittata.
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