Plantain Frittata
A layer of plantain slices brings nostalgia and deeply crisp, sweet caramelization to this budget-friendly frittata.
Serves6
Prep10 minutes
Cook45 minutes to 50 minutes
Fried sweet plantains always transport me back to my childhood kitchen. I remember watching my mom peel and slice ripened plantains with an ease that, over two decades later, I still cannot manage to replicate. She would hold the plantain in one hand and carefully, but very quickly, slice it into a bowl. I’ve always been amazed by my mom for countless reasons, and her adeptness at prepping plantains continues to be very high on that list.
On weekends, our staple breakfast was eggs with a side of dodo (fried plantain) — a meal that is incredibly familiar to most Nigerians. Typically, the eggs are fried with red onion, tomatoes, pepper, and sometimes tinned sardines (although I am personally not a fan of sardines). When I was a kid, it was just as commonplace as milk and cereal or eggs and bacon to many of my friends at school.
This plantain frittata is an ode to the innumerable mornings I’ve spent eating eggs and plantain. It also feels like a metaphor for my life as a Nigerian American in recipe form. Food has kept me very steadily tethered to my cultural heritage, but it’s also allowed me to learn so much about America and the rest of the world. Here, I use red onions, tomatoes, and cayenne to replicate the Nigerian-style eggs I grew up eating, but cooked frittata-style.
The star of the show is the plantains layered across the top of the frittata. You’ll lightly pan-fry them until they begin to crisp up and caramelize. Right before you pop the frittata in the oven, you’ll layer the sliced plantains across the top. Doing so guarantees the perfect bite of soft, savory eggs and ripe, sweet plantains. Finish it off with some sliced avocado and a healthy splash of hot sauce. Welcome to my new favorite frittata.
Plantain Frittata Recipe
A layer of plantain slices brings nostalgia and deeply crisp, sweet caramelization to this budget-friendly frittata.
Prep time 10 minutes
Cook time 45 minutes to 50 minutes
Serves 6
Nutritional Info
Ingredients
- 2
large ripe plantains (10 to 12 ounces each)
- 1
medium roma tomato (about 4 ounces)
- 1/2
large red onion (6 to 7 ounces)
- 8
large eggs
- 1 1/2 teaspoons
kosher salt, divided
- 1/2 to 1 teaspoon
cayenne pepper
- 1/4 teaspoon
freshly ground black pepper
- 1/4 teaspoon
smoked paprika
- 1/4 cup
vegetable oil
- 1
sliced medium ripe avocado, for serving (optional)
Hot sauce, for serving (optional)
Instructions
Arrange a rack in the top third of the oven and heat the oven to 350°F.
Trim the ends from 2 ripe plantains, then make a slit lengthwise all the way down through the peel. Remove and discard the peels. Thinly slice the plantains crosswise on a slight diagonal into 1/4-inch thick slices. Core and dice 1 medium roma tomato. Thinly slice 1/2 large red onion.
Place 8 large eggs, 1 teaspoon of the kosher salt, 1/2 to 1 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika in a large bowl and whisk to combine.
Heat 1/4 cup vegetable oil in a 10-inch cast iron skillet or oven-safe nonstick skillet over medium-high heat until shimmering. Add half of the plantains and fry until beginning to brown and caramelize slightly on both sides, 5 to 7 minutes total. Use a spatula or slotted spoon to transfer the plantains to a wire rack or a paper towel-lined plate. Repeat frying the remaining plantains.
Reduce the heat to medium. Add the onions to the pan and cook until softened, 3 to 4 minutes. Add the tomatoes and the remaining 1/2 teaspoon kosher salt and cook, stirring occasionally, until some of the moisture has evaporated and the tomatoes have softened, 3 to 4 minutes.
Spread the onions and tomatoes into an even layer, then pour the eggs over them. Tilt the pan to make sure the eggs settle evenly. Layer the plantain slices evenly across the top. Cook undisturbed until the eggs at the edges of the skillet begin to set, about 2 minutes.
Transfer the skillet to the oven. Bake until the eggs are just set, 21 to 23 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another minute or two. If not, then the eggs are set.
Top with sliced avocado and serve with hot sauce if desired. Slice the frittata into wedges and serve warm or at room temperature.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.