Guest author,  Recipe

GUEST AUTHOR || PLANTAIN AND EGG FRITTATA RECIPE

Plantain and egg frittata 

Hey guys! Today’s recipe is by one of my fave health educator/foodie, the beautiful Nkechi Ajaeroh. On this blog post she’d be sharing her healthy and delicious plantain and egg frittata recipe. Have a wonderful read, and do let us know if and when you try the plantain and egg frittata recipe. 



Menu: Healthy and Delicious Plantain and Egg Frittata 

 

If you haven’t heard yet, the frittata is one impressive bomb of breakfast; this recipe deliciously marries Vegetables, eggs, and plantain.

This recipe is a fantastic make-ahead breakfast, and who says you can’t eat some of these for dinner? You sure can!

Hands down and without question say hello to the best healthy and delicious plantain and egg frittata. This recipe was first shared on my blog, and I want to reshare it with you guys, well, because it is that good!

So, I hope you will like this healthy plantain and egg frittata and make it! And if you want to see the step by step process photo, then be sure to check it out on my blog. (link:

https://nkechiajaeroh.com/kechis-kitchen/how-to-make-perfect-plantain-and-eggs-frittata/)

Plantain and egg frittata recipe 

Ingredients:

2 ripe plantains

10 eggs

1 small/medium size onions bulb; chopped

2 – 3 cups of broccoli florets

2 medium size potatoes (precooked, and sautéed)

1 tablespoon of olive oil for sautéing vegetables, (plus more frying oil for frying plantain)

A dash of teaspoon thyme

½ teaspoon salt or less (remember to always add salt and pepper according to your taste)

1 teaspoon seasoning powder or one seasoning cube (optional but necessary)

¼ crushed red pepper or chili (for extra spiciness; feel free to add more if you wish)

¼ cup green onions (chopped)

½ cup chopped green bell pepper

½ cup red bell pepper

2 cloves garlic; minced

¼ teaspoon black pepper

½ teaspoon onions powder (optional)

¼ nutmeg (optional)

 

Instructions:

1. Wash and cut all vegetables accordingly and set aside. Wash and cut potatoes into ½ inch sizes, then precook in boiling for about 4 – 5 minutes (or until half cooked), drain the water and set aside.

2. Set a frying pan on the stove for the plantain. Slice plantain and season liberally with salt and start frying as soon as the oil is hot; also, ensure that the oil is not too hot to prevent burning or untimely browning. Fry both sides, and place on a paper towel-lined plate as they come out of the oil; fry all the plantain and set aside. Allow the hot oil to cool and safely pour away. Then in that same pan lightly sauté the potatoes; this process is optional, but it intensifies the flavors.

3. Place a clean pan on the stove (perhaps a deeper pan/pot)

4. Add 1 – 1½ tablespoons of olive oil and allow to heat up then add a dash of salt and the cup of chopped onions. Cook for 2 – 3 minutes to soften and add the bell peppers. After about 3 minutes, add the broccoli and keep stirring, then add all the other ingredients (salt, seasoning powder, black pepper, thyme, nutmeg, curry, crushed red pepper, and onion powder), mix in very to combine and taste for flavors and adjust appropriately. Do not over these veggies; remember you are still going to bake. Turn off the stove.

5. Scope out into a clean plate and allow (the sautéed vegetables) to cool a bit (place in the fridge to cool quicker if you are in a hurry).

6. Turn the oven to 350 degrees, and grease a baking pan, set aside.

7. Then break all the 10 eggs in a big bowl sprinkle a dash salt, pepper, plus a little seasoning powder and beat well to combine. Then gently stir in the already sautéed (and cooled) vegetable mixture; use a spatula or wooden spoon to mix. Pour the mixture into an already grease baking dish. Line the top of the frittata with the (already) fried ripe plantain. Bake for 30 – 40 minutes or until a toothpick inserted into the baking dish comes out clean. I baked mine for approximately 38 minutes. Enjoy! This recipe serves 6 people.  

 

One More Thing: Please share this post with your friend and family, you never know who may want to try this out?

And do not forget to let me know when you make this!


About Nkechi ||

Nkechi Ajaeroh, a public health analyst (Master’s degree in Public Health) by training; Mother, Foodie, and watermelon connoisseur. Currently living in Kentucky, USA. Develops healthy recipes and blogs on www.nkechiajaeroh.com


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