This baked egg frittata starts off with fresh tomatoes, scallions, and bell peppers and is topped with yellow sweet plantains right before getting baked in the oven.

I used vegetables that I typically have on hand at home. Feel free to do the same here. Oftentimes I’ll add proteins like chorizo, prawns, or ham.

This is a great weekend dish. It’s lovely to start a slow and relaxing weekend with a hearty egg breakfast or brunch. Of course, this is something that can be enjoyed midweek too, even as a lunch but bear in mind the time it will take to prep and cook.

The frittata would go perfectly with some breakfast potatoes, hash browns, or simply some toast

You’ll need sweet plantains for this frittata. At the grocery store you’ll find green plantains and yellow sweet plantains (these are just green plantains that have ripened. Sweet plantains have a dark yellow gold skin, and as they ripen, they develop brown patches (along the same lines of an overripe banana).

Once peeled, the flesh of the plantain is a light peach/pale yellow. These plantains can be baked, fried, grilled, roasted, boiled, or even steamed.

To pick out the best plantains in grocery store or farmers market, look for ones that are ripe but not overly ripe. They will feel firm and not mushy although they may have dark brown streaks and their skin should be a bright golden-yellow with some brown streaks.

You can also buy them when they have plain yellow skin and take them home to ripen a little more—leave them on your countertop for a few days until brown specks appear.

For those who have never tasted plantains before, when cooked they have a soft but slightly dense texture—a little like the inside of boiled sweet potatoes, but closer in taste to a banana.

I know plantains can be hard to find in some locations so you can swap them out white potatoes, sweet potatoes, or even slices of yams.

When preparing the frittata there are two ways you can assemble it:

1. Fill the pan with the beaten eggs and veggies then layer the plantains on top before putting in the oven (which is the way we’re doing it for this recipe). If you chose to layer the plantains on top of the frittata then you will not have to cook the plantains beforehand—they will be exposed to the heat in the oven and will turn a beautiful golden color and slightly crisp around the edges.
2. You can also place the plantains at the bottom of the pan, cover it with eggs and filling and then bake in the oven. If you are using this method, it’s best to bake the plantains separately before adding the eggs and filling over top. Bake the plantains in a preheated 350°F oven for 5 to 7 minutes, then assemble the frittata as directed.

Here are some key tips to making the perfect frittata:

• Use a wide baking tray or casserole dish. I used an 8-inch cast iron pan to bake mine.
• Beat the eggs using a whisk until foamy— this will ensure you get the fluffiest eggs possible.
• You should bake your eggs for 10 to15 minutes to ensure the best results. You will know that your frittata is cooked if the outside feels firm but still gives a little bounce when poked.
• Use a fork or a small sharp knife to discreetly pierce a hole into the center to check that the inside isn’t runny and has been fully cooked.

The frittata can be made ahead up to 2-3 days and reheated, simply by warming it up in the microwave for 1-2 minutes (depending on the size of the frittata) or can be warmed up in the oven at a low heat—about 250-300°F for 5-7 minutes.

What’s great about this frittata is that it can even be enjoyed at room temperature or even eaten cold with a side salad. I would not recommend freezing it.

The beauty of this recipe is that you can enjoy it any time of day. Enjoy for breakfast with a side of hash browns or roasted potatoes. Or try it as a lunch or a light dinner with a side salad.