This morning I was at a stuck point on what to cook for breakfast. I had just came in from doing a 10 mile bike ride, took a shower, helped my kids brush their teeth, and at that point I was just ready to eat.
We do not usually have meat on the menu so sausage and eggs was out. I didn’t want the same ol eggs and potatoes or eggs and toast. I decided to make a frittata, but add in a starch other than potatoes. We usually have my favorite, Skillet Breakfast & Dinner Potatoes or Oven Bag Breakfast Potatoes. I decided to throw in another favorite of mine, Plantains.
“As easy as Sunday Morning,” here are the recipe details:
Note: You can pretty much use any veggies you like to load your frittata. I am just sharing what I used in mine. I would have added Kale or Spinach if I had any.
1/2 green pepper, chopped
1/2 red pepper chopped
1/2 sweet onion, chopped,
1 tsp ginger root, minced
1 tsp garlic, minced
1 tbs cilantro, chopped
1 avocado, deseeded and cut
1/4 cup mild cheddar, freshly grated
6 large cage free brown eggs
1 large ripe plantain, refer to my post, Plantains on how to peel and cut (I cut straight across so they would be circular)
1 tbs canola oil
Non-stick cooking spray
Seasonings: Salt, pepper, light adobe all purpose seasoning.
Note: I normally have pictures to go with the steps, but again hunger took over. I will make again an update with pics later.
- Preheat oven to 350. Spray baking sheet with non-sticking cooking spray. Place cut plantain in rows. Allow to bake for 20 minutes, flipping at 10 minutes.
- Heat canola oil in skillet on medium low. Add garlic and ginger first for 1-2 minutes. Then add all your veggies, except for avocado. You might be inclined to call it a vegetable, thanks to its green hue and savory taste, but the avocado is technically a fruit, and even more specifically, a single-seeded berry.
- Cook veggies for about 5 minutes. Meanwhile whisk eggs in a bowl and add seasoning, cheese, and avocado (or save avocado and add later as a topping). Combine eggs and cooked veggies.
- Pour mixture into a 10-inch baking pan. Layer the baked plantains on top.
- Bake in oven for about 30-40 minutes; until the mixture is firm in the middle. Note: When I make frittatas I usual put on broil, but this browned my plantains a little more than I liked so baking is preferred for this.
- Let cool and then Enjoy!