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Plantain Frittata (Plantain Omelette)

This delicious sweet plantain frittata aka plantain omelette is the perfect way to kick start your day. It's made with a combination of large eggs, spinach, bell peppers and boiled sweet plantain (not fried) for a healthier twist.
Course Breakfast
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 160kcal
Author Charla

Ingredients

  • 1 large yellow plantain with very few dark spots
  • 1 medium onion sliced
  • 2 scallion sliced
  • 1 red bell pepper sliced
  • 1 cup spinach tightly packed (roughly 100g)
  • 10 large eggs
  • ½ tablespoon thyme (7.5g) dried or fresh
  • ½ tablespoon chives (7.5g)
  • 1 teaspoon black pepper (5g)
  • ½ teaspoon pink salt (2.5g)
  • ½ teaspoon chilli powder (2.5g)

Instructions

To boil the plantain

  • 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.

To make the omelette

  • 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 ¼ 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.

Video

Notes

  • Use yellow plantain for this recipe DON'T use green plantain.
  • For optimal thickness use a 24 cm or smaller frying pan/skillet with 10 large eggs.
  • I used my grill (broiler) for cook the top which is easier then flipping the omelette. You can toss the omelette onto a plate and slide it back into the pan instead if you want to.
  • Make sure the skin of the plantain is more on the yellow side with not too many dark spots over it or the texture will be too mushy to use.
  • Feel free to add any pumpkin, cho cho (christophine) or callaloo (dasheen bush) in place of spinach.
  • Don't over boil the plantain, it shouldn't take too long to cook through and as soon as they do you need to remove and cool down.
  • Be sure to place any leftovers in the refrigerator and consume within 2-3 days.

Nutrition

Calories: 160kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 308mg | Potassium: 375mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1954IU | Vitamin C: 35mg | Calcium: 62mg | Iron: 2mg