Plantain and Egg Frittata

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Peel the plantains and slice them into thin rounds.

3. 3

   Heat the olive oil in a large oven-safe skillet over medium heat.

4. 4

   Add the sliced plantains to the skillet and cook until they are golden brown on both sides, about 5-7 minutes. Remove the plantains from the skillet and set aside.

5. 5

   In the same skillet, add the chopped onion and cook until it becomes translucent, about 3-4 minutes.

6. 6

   Add the chopped tomatoes to the skillet and cook for another 2-3 minutes until they soften.

7. 7

   In a bowl, whisk together the eggs, salt, and black pepper.

8. 8

   Return the plantains to the skillet, spreading them evenly over the onion and tomato mixture.

9. 9

   Pour the egg mixture over the plantains and vegetables, ensuring everything is evenly coated.

10. 10

    Cook on the stovetop for 2-3 minutes until the edges start to set.

11. 11

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.

12. 12

    Remove from the oven and let it cool for a few minutes before slicing and serving.