Baked Plantain Frittata aka plantain and eggs- A healthier and delicious take on fried plantains and eggs .
Not a big fan of potatoes? Love to eat breakfast? In search of something different and truly tasty? Then look no further, these baked plantains and eggs should be right up your alley. No one will ever guess that this nutritious, mouthwatering breakfast Frittata is lighter! Plantain makes it a hearty, and the eggs and veggies pile on color and wonderful flavor.
Fried plantain and egg is one of my favorite weekend breakfast. It is one of the many traditional breakfasts found throughout West Africa .I always look forward to eating it, still do.
But the high calories from frying plantains and eggs would always make me sluggish; not getting my motor running in every possible way.
So I came up with a reduce calorie alternative of this popular breakfast; a lighter version of this meal – baked with very little oil and still downright delicious, one that I can indulge in, and not have to worry about hips.
In this recipe, it is best to use ripe plantains, slice and bake them to make the fritta. You may opt to add or reduce the bell pepper or onions.
I fried the onions and pepper before adding it to the egg mixture to give it added flavor. Together with garlic, scotch bonnet pepper or hot sauce, smoked paprika , and thyme. You may add other additional spices make to make it more flavorful. Also through in some extra protein like sausage or bacon , if that is your thing.
Be careful not to bake the eggs for too long, it might become tough and stringy. Top it with avocado and ketchup.