Plantain and Egg Frittata

Ingredients

• 2 medium Ripe plantains
• 4 Eggs
• 0.5 medium Onion
• 0.5 medium Red bell pepper
• 2 tbsp Vegetable oil
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium ripe plantains and cut them into 1.27 cm cubes.
2. 2Finely chop the 0.5 medium onion and the 0.5 medium red bell pepper.
3. 3In a medium bowl, whisk the 4 eggs with the 0.25 teaspoon of salt and the 0.25 teaspoon of black pepper until well combined.
4. 4Heat the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat, which is about 175°C.
5. 5Add the cubed plantains, chopped onion, and chopped red bell pepper to the hot skillet. Sauté for 5 minutes, stirring occasionally, until the plantains are slightly softened and the vegetables begin to look tender.
6. 6Pour the whisked egg mixture evenly over the plantain and vegetable mixture in the skillet. Reduce the heat to low, which is about 95°C, and cook for 10 to 15 minutes. The frittata is done when the edges are set and the center is no longer liquid.
7. 7Carefully slide the frittata onto a plate and serve warm.

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