Plantain Frittata

There’s something strangely lovely about the way ripe plantains smell when they’re sizzling in a pan – kind of sweet but deeper, more mellow, like caramel that’s had a long day. The first time I ever made this plantain frittata, I stood there longer than I should’ve, just… watching. The edges turn golden, the soft starch bubbling gently in oil. You kind of fall into a rhythm with it, without meaning to. It’s a dish that doesn’t rush you. There’s no need to get clever or technical. Nothing fussy. Just eggs, plantains, a few friends from the pantry – and a little time. It’s the kind of food that somehow feels like home, even when you’ve never had it before.

Why You’ll Crave It

• The sweet-savory combo from the plantains and eggs is comforting without being heavy.
• You can serve it hot, warm, or room temp – perfect for lazy mornings or unhurried dinners.
• No fancy gadgets or trips to obscure markets – just fresh ingredients and a good skillet.
• It’s flexible: tuck in some leftover greens, a smidge of cheese you forgot you had.
• Each slice tastes like a little story from another place, but familiar all the same.

The first time I made this, I couldn’t stop nibbling the fried plantains before they even made it into the pan. I still do… every time.

What You’ll Need

• 2 ripe plantains: bright yellow with some black spots – peel and slice into 1/4-inch rounds
• 6 large eggs: whisked until a little fluffy – room temp if you can
• 1/2 cup milk: whole milk is best, cold or just barely warm is fine
• 1/2 cup shredded cheese: cheddar or mozzarella works great – something you have, nothing too fancy
• 1 small onion: peeled and chopped – not too fine, not too thick
• 1 red bell pepper: diced small, for color and crunch
• 2 tablespoons olive oil: good and golden, for frying your plantains
• Salt and pepper: just enough to wake things up – don’t overdo it
• Fresh herbs: chopped cilantro or parsley for a fresh finish

Easy How-To

Preheat your oven

Set it to 375°F (190°C). This gives you time to breathe and prep while the oven does its quiet thing in the background.

Fry the plantains

Heat the olive oil in a large oven-safe skillet. Add the slices gently (careful – they’re soft) and fry until both sides are golden, about 3–5 minutes a side. Take them out and try not to eat too many.

Sauté the veggies

In the same skillet – don’t clean it, the flavor’s already there – toss in your onions and bell pepper. About 5 minutes, until soft and starting to get a little sweetness of their own.

Whisk your eggs

In a big bowl, whisk the eggs with the milk, salt, pepper, and cheese. It shouldn’t foam, just be well-blended and a little airy.

Put it all together

Return the plantains to the skillet with the veggies, give it a soft mix. Pour the egg mixture over – tip the pan a bit if needed to spread it out.

Let it set a little

Cook the whole thing on the stovetop over low heat for 2 or 3 minutes, just until the edges begin to firm up. That way, the oven doesn’t have to do all the work.

Bake it up

Pop the skillet into the oven. Let it bake for around 15 to 20 minutes. The center should be just set, not wobbly or wet. A golden top is a good sign.

Cool and serve

Give it a few minutes after pulling it out. Then slice into wedges – it holds together beautifully – and serve either warm or at room temp if you’re lingering at the table.

Good to Know

• Plantains look like bananas, but they’re starchier and not really for snacking raw – fry them and suddenly they’re perfect.
• Eggs puff up a bit in the oven and then settle down – don’t worry if it deflates slightly when you cut into it.
• If your plantains are overly ripe (almost black), they’ll be sweeter – still delicious, just more dessert-like. Adjust your salt accordingly.

Serving Ideas

• With a light greens salad and lemony vinaigrette – something crisp and fresh cuts the richness nicely
• Pair with avocado slices, a squeeze of lime, maybe a spoonful of plain yogurt or sour cream
• Cold, straight from the fridge the next day, with hot coffee. Surprisingly satisfying.

Top Tricks

• Use a well-seasoned cast iron skillet if you have one – it gives the frittata a lovely finish and nothing sticks
• Don’t crowd the pan when frying plantains – they need breathing room to crisp up without steaming
• Let the frittata rest 5-10 minutes before slicing – the structure firms up as it cools slightly

Frequently Asked Questions

Can I make plantain frittata ahead of time?

Yes. In fact, some might say it tastes even better the next day. Just let it cool fully before refrigerating. The flavors settle in nicely overnight.

Do I have to use cheese?

Not at all. You can skip it or try dairy-free options, or even use a stronger cheese like feta if you want something bolder.

What if I only have green plantains?

Green ones are more starchy than sweet – they’ll work, but the dish will lean more savory. You might try parboiling or steaming them first to soften them up.

Can I freeze leftovers?

Yes, though texture may change a little. Wrap slices tightly and thaw in the fridge before reheating gently in the oven or skillet.

How long does it last in the fridge?

About 3 days. Keep it in an airtight container and reheat slices as needed. Easy lunch or snack sorted.