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omelette on a white plate

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 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


  • 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)


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 it's 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 1 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.



  • 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.


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