Plantain and Egg Frittata (Gluten-Free)

Ingredients

• 2 medium Ripe Plantains
• 6 large Eggs
• 1/2 medium Onion
• 1/2 medium Red Bell Pepper
• 1 cup Spinach (chopped)
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp 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. Dice the 1/2 medium onion and the 1/2 medium red bell pepper.
2. 2In a medium bowl, whisk together the 6 large eggs, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
3. 3Heat the 2 tbsp vegetable oil in a 25.4 cm oven-safe skillet over medium heat (about 175°C / 175°C).
4. 4Add the cubed plantains, diced onion, and diced red bell pepper to the hot oil. Cook, stirring occasionally, for 8-10 minutes, or until the plantains are lightly browned and the vegetables are tender. The plantains should feel slightly soft when poked with a fork.
5. 5Add the 1 cup chopped spinach to the skillet and cook, stirring, for 1-2 minutes, until the spinach has wilted.
6. 6Pour the whisked egg mixture evenly over the vegetables in the skillet. Cook on the stovetop for 5 minutes without stirring, until the edges of the frittata begin to set.
7. 7Carefully transfer the skillet to a preheated oven set to 175°C. Bake for 15-20 minutes, or until the frittata is puffed, set in the center, and the top is golden brown. A knife inserted into the center should come out clean.
8. 8Remove the skillet from the oven and let the frittata cool in the skillet for 5 minutes before slicing and serving. This allows the frittata to firm up.

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