Sign In Existing Member?

Plantain Crusted Frittata

Vanessa Diaz from United States

Cooks in
Country of origin
Trinidad and Tobago

Growing up my first exposure to cooking authentic meals was in watching my great grandmother cook. Mama we called her, lived through world war 1 (WW1), so there were always stories accompanying every meal preparation.
I always enjoyed when she combined her stories and meals with the diverse group of cultures within our little twin island of Trinidad and Tobago.
When we moved to Arizona I found it easiest to make foodie friends where we’d compare our spanish cuisines, comparing our similarities and exploring our differences. My South American friends all had the love for plantains and my spaniard friends enjoyed showing me their tapas and frittatas.
I have always found great pleasure in capturing a meal and combining it with my multicultural influence.
Growing up my palate has been blessed with Spanish, Chinese, French Creole and East Indian and African cuisines, most times combined on one plate.
I have always been in love with the flavor combinations of frittatas and Spanish omelettes, yet would always have the plantains on the side.
“Why not make it a meal!” a visiting friend said. She’d always make me her authentic frittatas with the potatoes, so we were excited for this creation.
Since I’ve been known for my plantain addiction and naturally add it to every other meal I have, the trade off with my beloved plantains within the frittata was perfect!
Of course I thought!, a meal that would seem simplistic yet leave you with a burst flavors!
Diverse meal taking on the flavors of a truly unique and equally mouth watering? Yes! Easy to make? Yes!…and so the beloved plantain crusted frittata was born.
Ahh the undeniable savory of the combined flavors, balanced with the creaminess of the eggs and cheese, saltiness of the olives, sweet of the plantains and freshness of the basil.The Perfect comfort food layered with all the love you desire
Not forgetting the plantain crust!Recipe blog post:


  • You will need: For base: 3 ripe plantains ¼ cup oil (or more for frying) For Body: 8 eggs 1 tbs olive oil 1- 2 cup mushrooms 1 cup bell peppers ½ cup onions ¼ cup kalamati olives ¾ cup of your favorite cheese (I used sharp cheddar)
¼ cup feta cheese 1 handful fresh basil 1 tsp paprika ¼ tsp smoked chipotle pepper ½ tsp garlic powder pinch of salt


  • Wash and prepare your plantains by slicing them first in half then in 3 or more thin slices depending on its size.
Light your frying pan and add the oil as it heats up. 
Note: If your plantains are very ripe & moist, dust lightly in flour before pan frying Fry your plantains on medium high heat, flipping over on the side when it begins to brown. Drain on a paper towel. Next, smash your plantains together in a bowl or large mortar & pestle and layer in the base of the greased pan you will be baking it in.

Preheat the oven to 400 F while you prepare the filling ingredients.

Heat your pan on medium heat and add the olive oil, as the oil is heating up, roughly chop your onions and bell peppers add begin to sauté. After 2-3 mins or when the edges of the onion begin to golden, add your mushrooms. Season with salt and garlic powder. Tip: Turn up the heat before adding your mushrooms, making sure the olive oil is hot.
What you want is to hear a sizzle when adding your mushrooms. This will ensure it sauté’s properly. If your pan is not hot enough, it will cause the liquid in mushrooms to sweat out and they will become soggy. What we want is a nice brown sauté!

Continue to cook for another 2-3 mins.
 While this is cooking, prepare the eggs. 
 In a large bowl whisk together your eggs, adding your paprika and chipotle pepper. Do not over beat the eggs. 
Turn off stove, and transfer the vegetables into the pan with the plantains. Ensure the vegetable mix is distributed evenly in the pan and add in your eggs. Next, evenly spread your cheddar and feta cheese. Add your olives (sliced or whole) and strips of basil. If you’d like, top with additional basil. 
Bake for 20 – 30 mins until puffed and golden. Serve Warm! Enjoy your delicious creation!


View other entries - view all