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 other ingredients. You’ll want to make this over and over again!
Plantain Frittata, however, was not a popular West African breakfast while I was growing up. A few years back I saw pictures of this meal pop up in an African food Facebook group. And I have seen lots of pictures of plantain frittata on the internet since then.
Being terrorized by all these pictures, I had to try to make mine. Hmmm, the results were not too great. The plantains were just medium ripe and by the time I finished baking my frittata, they were hard and not pleasant to eat.
After retesting the recipe, I discovered that super soft ripe plantains are the way to go here. Fry them very lightly then use them in your frittata. The result is a plantain frittata with plantains that are soft and kind of melt into the baked eggs as you eat them. So so good!
This is like the West African fried plantains and eggs made to one scrumptious meal. Like I said at the beginning of this post, you’ll want to make this over and over again for breakfast or brunch.
It includes chicken sausage which gives it a meaty texture and it also includes a fair share of veggies. What’s not to love?
You could check this other breakfast frittata recipe.
Watch How To Make Plantain Frittata
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 other ingredients. You'll want to make this over and over again!
- 2-3 very ripe plantains
- 7 eggs
- 1/2 cup chopped onion
- 3 cloves garlic - minced
- 1 large roma tomato - chopped
- 1 cup chopped bell pepper I chopped one green bell pepper
- 2 tablespoons oil
- 1 1/2 cup chopped sausage I used chicken sausage
- 1/2 teaspoon salt
- 1 teaspoon bouillon powder substitute with 1 4g stock cube (e.g Maggi)
- 1/4 teaspoon ground white or black pepper
- Oil for deep frying the plantains
- 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 Fahrenheit. 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 skillet and heat up on medium heat. Add the onions and garlic and saute until fragrant. 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.
In a large bowl, crack in all the eggs. Add the bouillon powder and whisk to combine. Add the sausage-bell pepper mixture into the eggs then mix. Preheat oven to 350 degrees Fahrenheit.
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. Note that some of the plantains may shrink - that is totally 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 take it out. If it isn't set, place it bake in the oven and turn of the heat. Let it stay in the oven for about 5-10 minutes then take it out.
Garnish with chopped parsley if desired then cut up into triangles and serve warm. So so good!
1. I find that using very ripe plantains is best for this recipe. The plantains you use should feel soft when peeled. They should still be able to hold their shape but they should be very soft. That way, they will be nice and soft in the frittata. Using barely ripe or medium ripe plantains is not ideal because they will be hard in the frittata and not easy to chew.
2. Since we are using very ripe plantains here, don't fry them too long when deep frying. Take them out of the oil when they have a mild gold/yellow color. They are going to gain more color when they bake in the oven so you want to avoid starting off the baking process with plantains that are already too brown.
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