SUPA RECIPES I EP. 13 I PLANTAIN FRITTATA

ripe plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories and potatoes are more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast offers a cheesy flavor without dairy.

Peel and slice the plantains into thin rounds.

Heat olive oil in a skillet over medium heat until shimmering.

Add the sliced plantains and cook until golden, about 3-4 minutes per side.

Remove plantains and set aside, draining excess oil if necessary.

In the same skillet, sauté chopped onion, bell pepper, and garlic until softened, about 5 minutes.

Add chopped tomatoes and spinach, cooking until spinach wilts, about 2-3 minutes.

In a bowl, whisk together eggs, salt, and black pepper until well combined.

Fold in the cooked vegetables and plantains into the egg mixture.

Pour the mixture back into the skillet and cook over medium heat until the edges set, about 5 minutes.

Transfer the skillet to a preheated oven at 375°F (190°C) and bake until fully set, about 10-15 minutes.

Let cool slightly before slicing and serving.

Cooking Techniques

Spice Level:

Allergens