Caribbean Plantain Dish (Print Version)
# Ingredients:
→ Main
01 -
3 big eggs
02 -
1 teaspoon olive oil, plus 2 tablespoons divided
03 -
1 teaspoon black pepper, split in half
04 -
1 teaspoon sea salt, split into two parts
→ Veggies
05 -
1/2 cup baby spinach leaves
06 -
2 Roma tomatoes, diced small
07 -
3 sliced scallions
08 -
1/2 of any bell pepper (yellow, green, or red), diced finely
→ Extras
09 -
2 yellow plantains, ripe, sliced into 1cm thick rounds
10 -
A tablespoon of finely chopped fresh rosemary
11 -
Crushed red chile flakes to sprinkle on top
# Instructions:
01 -
Set your oven temperature to 400°F and let it warm up.
02 -
Blend the eggs until they're smooth and no streaks of white remain.
03 -
Cook the diced bell peppers, scallions, and tomatoes in 2 tablespoons of oil until they're tender and colorful. Then toss spinach in and cook just until it wilts. Sprinkle with half the salt and pepper while cooking.
04 -
Pour the scrambled eggs on top of the veggies. Add plantain slices in a circle on the top. Drizzle with the leftover oil and sprinkle the rest of the spices along with chopped rosemary.
05 -
Put it in the oven for 15 minutes. The plantains should turn crispy and golden, and the egg mixture should puff up.
# Notes:
01 -
Yields an 8-inch frittata
02 -
Tastes great with any salad on the side
03 -
Only use ripe, yellow plantains