Plantain Frittata (Plantain Omelette)
6 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 large yellow plantain (with very few dark spots)
- 2 tbsp olive oil
- 1 medium onion (sliced)
- 2 scallion (sliced)
- 1 red bell pepper (sliced)
- 1 cup spinach (tightly packed (roughly 100g))
- 10 large eggs
- ½ tbsp thyme ((7.5g) dried or fresh)
- ½ tbsp chives ((7.5g))
- 1 tsp black pepper ((5g))
- ½ tsp pink salt ((2.5g))
- ½ tsp chilli powder ((2.5g))
Method
- Cut both ends off the plantain then remove the skin by slicing lengthways (not too deep) then remove the peel with your hands.
- Slice the plantain in half then continue to slice to form halves.
- Bring a medium sized saucepan to the boil then carefully add the plantain slices into the pot and boil until the plantain is tender (use a fork to test its readiness, it should be soft).
- Once the plantain is cooked, immediately drain the water off in a colander to prevent it from continuing to cook. Then allow to cool down and set aside.
- Meanwhile, heat up some oil in a large non stick frying pan on medium heat.
- Then sauté the onion and scallion for about one minute.
- Add the red bell pepper and spinach along with 1/4 cup of water to the pan with a lid and steam for 3-5 minutes.
- Once the vegetables have steamed, remove from the stove, allow to cool down then set aside.
- Meanwhile, add the seasoning - chives, thyme, pink salt, chilli and black pepper to the bowl with the eggs and whisk together.
- Add the steamed vegetables then whisk those in aswell.
- Finally fold in the cooked plantain into the egg mixture (don't whisk, use a large spoon).
- Glaze the frying pan (on medium heat) with some oil then pour in the egg mixture.
- Cook the first side of the omelette until slightly golden (use an egg lifter/spatula to determine its readiness).
- Once the side first has cooked, place the Omelette under a broiler/grill and cook until golden. (don't put the handle underneath or it may melt. Alternatively you can use the plate and slide method.