RECIPE: Egg And Plantain Frittatas


Published: June 10, 2014

Eggs with a kick of sweet plantains for the perfect morning breakfast or brunch.

Egg and Plaintain Frittata


  • 1 plantain (ripe)
  • 8 large eggs
  • 1 onion (diced)
  • 1 red/yellow pepper/capsicum (diced)
  • 1 tomato (diced)
  • 1 seasoning cube* (optional)
  • salt/curry/dry pepper (to taste)


  1. Slice the plantain and coat it with oil of choice (coconut oil is mine). Place in an oven safe bowl and bake for 20 minutes turning over once.
  2. While the plantains are baking, chop the onions, tomatoes and red and yellow pepper and set aside. Break the eggs into a bowl, add the diced onions, peppers, tomatoes and onions and stir till evenly mixed.
  3. Add the seasoning cube, salt, curry and pepper and whisk until thoroughly combined. Set aside. Once the plantain is cooked, dice them into small pieces and mix with the egg mixture.
  4. Bake for 20-25 minutes at 350 degree Celsius (662 Fahrenheit) or until the egg is fully cooked through.


*Seasoning cubes are high in sodium. Reducing its intake, or eliminating it from the diet, may help improve your health. Read our seasoning cube feature here.

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About Lohi Ogolo

Lohi Ogolo is a chef and culinary enthusiast interested in the use of modern culinary techniques infused with African flavors to attract the world to African, particularly Nigerian, foods. She is a graduate of a culinary institute in Toronto, Canada and owner of the food inspired business, Lohi’s Creations. She can be found on Twitter @Lohiscreation or her award winning blog.

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