A sweet spin on the classic frittata with delicious ripe plantains and smoky sausage.
Cook Time
2 hr
Total Time
2 hr 15 min
Yield
6 servings
Ingredients
2 ripe plantains, sliced on bias in ¼-inch (6 mm) slices
10 eggs
½ cup whole milk (120 mL)
6 oz smoked sausage (75 g), (pork, turkey, chicken or beef),thinly sliced
½ red bell pepper, chopped
½ green bell pepper, chopped
½ large yellow onion, chopped
2 roma tomatoes, seeds removed and diced
3 cloves garlic, minced
kosher salt, and freshly ground black pepper
olive oil
fresh cilantro, for garnish
avocado, for garnish
Nutrition Info
Calories 415
Fat 22g
Carbs 36g
Fiber 3g
Sugar 16g
Protein 19g
How to Make It
1. Step
Preheat the oven to 400-degrees. Line a baking sheet with parchment paper.
2. Step
Toss plantain slices with 2 tablespoons olive oil and 1 teaspoon kosher salt in a large bowl and add to the prepared sheet in a single layer. Bake for 20 to 30 minutes until golden brown but soft on the inside. Set aside to cool.
3. Step
In a large bowl whisk together the eggs and milk until evenly combined. Season with salt and pepper and set aside.
4. Step
Meanwhile, heat 1 tablespoon of olive oil in a 10-inch (25 cm) cast iron skillet over medium heat. Add sausage and cook until evenly browned, about 5 minutes. Remove from the pan and set aside.
5. Step
Add peppers and onions to skillet and cook until softened, about 5 minutes.
6. Step
Add garlic and tomatoes; cook until garlic is fragrant, about 1 to 2 minutes.
7. Step
Reduce heat to low and add egg mixture and cook for 1 to 2 minutes or until the edges start to set.
8. Step
Remove from heat and top with cooked plantain slices.
9. Step
Transfer to the oven and cook for about 15 to 20 minutes, just until the eggs are barely set.
10. Step
Let cool for 10 to 15 minutes then garnish with cilantro and avocado slices.
