Baked Plantain Frittata aka plantain and eggs- A healthier and delicious take on fried plantains and eggs .
Not a big fan of potatoes? Love to eat breakfast? In search of something different and truly tasty? Then look no further, these baked plantains and eggs should be right up your alley. No one will ever guess that this nutritious, mouthwatering breakfast Frittata is lighter! Plantain makes it a hearty, and the eggs and veggies pile on color and wonderful flavor.
Fried plantain and egg is one of my favorite weekend breakfast. It is one of the many traditional breakfasts found throughout West Africa .I always look forward to eating it, still do.
But the high calories from frying plantains and eggs would always make me sluggish; not getting my motor running in every possible way.
So I came up with a reduce calorie alternative of this popular breakfast; a lighter version of this meal – baked with very little oil and still downright delicious, one that I can indulge in, and not have to worry about hips.
In this recipe, it is best to use ripe plantains, slice and bake them to make the fritta. You may opt to add or reduce the bell pepper or onions.
I fried the onions and pepper before adding it to the egg mixture to give it added flavor. Together with garlic, scotch bonnet pepper or hot sauce, smoked paprika , and thyme. You may add other additional spices make to make it more flavorful. Also through in some extra protein like sausage or bacon , if that is your thing.
Be careful not to bake the eggs for too long, it might become tough and stringy. Top it with avocado and ketchup.
Enjoy!!!!
Watch How to Make It
- 1 tablespoon canola oil
- 1/2 medium onion thinly sliced
- 1 scotch bonnet pepper diced sub hot sauce
- ½ red/green bell pepper stem, ribs, and seeds removed, then thinly sliced in strips
- 1 small tomatoes
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon Fresh thyme or any herb
- 2-3 ripe plantains
- Coarse salt and ground pepper
- 6 large eggs
- 1 avocado optional
- optional
- 1/2 -1 cup sausage chopped
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Adjust the oven rack to the middle position and preheat oven to 350 degrees F. Grease a 10- inch baking pan or muffin pan, set aside
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Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains into desired shape and size
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Place them on the baking sheets in a single layer; spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12- 20 minutes or till golden brown, depending on your oven.
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While the plantains is baking, heat a medium sauce pan over medium high heat and drizzle with 1 Tablespoons of canola oil. Add the onions, tomatoes, green pepper and cook for about 4-5 minutes.
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In a large bowl whisk eggs, add sauté vegetable mixture, season with salt and pepper according to preference.
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Pour mixture into a greased 10-inch baking pan. Layer the baked plantains and sprinkle the parsley in the baking pan.
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Bake in the oven for about 30-40 minutes; until mixture is firm in the center.
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Let it cool for a few minutes; top with avocado if desired
Aisha says
2 Jun, 2019 at 9:50 amI love this will try it with potatoes
Faiza says
12 May, 2019 at 8:43 amNice food
Joanna says
11 Feb, 2019 at 8:46 amI watch the video on how to make this recipe. I saw that you added creole seasoning but it is not in the recipe. So it does not specify how much you used. Why is that omitted in the written recipe?
Dinah G. says
26 Feb, 2018 at 1:46 aml like this. Pls send more.
ImmaculateBites says
2 Mar, 2018 at 3:01 amThanks.And do subscribe so you can have it delivered to your inbox.
Deborah says
8 Jun, 2017 at 5:27 amGreat, I wil try it. Pls send me more in mail
ImmaculateBites says
10 Jun, 2017 at 5:20 pmDid you subscribe. It will send the recipes straight to your inbox
Amirah says
7 Jun, 2017 at 10:03 amNice one
Alice says
26 Feb, 2017 at 8:47 pmWhoa, yummy it will be
Ann okike says
18 Feb, 2017 at 10:07 amNice one,can i use microwave, or fry it..thanks
ImmaculateBites says
18 Feb, 2017 at 12:27 pmThanks! It’s best to fry them- not microwave .
Anu says
19 Oct, 2016 at 2:47 pmLooks delicious. I will be making this tonight. Does it refrigerate well.
ImmaculateBites says
19 Oct, 2016 at 5:08 pmIt’s best the day of . Be sure to use really ripe plantains.
Caroline Mboubog Nkembe says
19 Oct, 2016 at 12:33 pmYummy. Thanks Emma. I’ve tried it with potatoes but not plantains. I will try it this weekend.
Sandra Peart says
19 Oct, 2016 at 10:58 amThanks soooo much for this. I will try it tomorrow. I LOVE fried plantains and lately I’ve been looking for ways to enjoy it without frying. This showed up in my mailbox just in time :-).
Gertrude Etta says
11 Feb, 2014 at 8:39 amI am taking off my chef hat and giving it to you. Your recipes are not only pleasing to the eye but soooooo creative and most important tasty. Keep them coming.
ImmaculateBites says
11 Feb, 2014 at 9:21 amAww, thanks Gertrude.
Princess says
28 Feb, 2017 at 7:29 amCan use fry it to make it firm if u don’t have d oven
ImmaculateBites says
28 Feb, 2017 at 7:39 amYes, you can fry it .
idara says
19 Jul, 2013 at 11:47 amam going to make this on sunday morning, perfect breakfast
Gwendolyn Howerton says
9 Jun, 2013 at 4:10 pmeat this !