PLANTAIN FRITTATA

Step up your breakfast game to a whole new level. Lovers of fried plantain and eggs now have a healthier, lighter and truly delicious option with plantain frittatas.

SERVES 4
COOK TIME 25 mins
PREP TIME 10 mins

PLANTAIN FRITTATA

Step up your breakfast game to a whole new level. Lovers of fried plantain and eggs now have a healthier, lighter and truly delicious option with plantain frittatas.

INGREDIENTS

  • 3 tablespoons Vegetable Oil
  • Half bulb onions (chopped)
  • 2 garlic cloves
  • 2 cups chopped chicken sausages
  • 1 cup diced tomatoes
  • 1⁄4 cup diced carrot
  • 1⁄4 each Green, yellow and red bell pepper
  • 8 Eggs
  • 1⁄2 cup Milk
  • 1⁄2 teaspoon Salt
  • 1 ONGA Classic Seasoning
  • 1 large plantain (sliced)
  • METHOD

    1. Preheat oven to 375°F
    2. Heat pan and add vegetable oil.
    3. Saute onions for 1 minute, grate garlic and stir for 2 minutes.
    4. Add tomatoes and cook for 30 seconds.
    5. Add sausages, stir and cook for another one minute.
    6. Throw in your vegetables - carrot, red, yellow and green pepper.
    7. Season with salt and Onga classic; set aside.
    8. Whisk the eggs and milk together in a small bowl; set aside.
    9. Pour the egg mixture and sausage mix together in a larger bowl. Mix together with a fork and set aside.
    10. Grease your pan/dish with butter or oil and pour frittata mix in the baking dish.
    11. Carefully arrange your fried plantain (round cut) over the egg mix.
    12. Bake until the eggs are set, 8 to 10 minutes.
    13. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another 5 minutes; if the eggs are set, pull the frittata from the oven.
    14. Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve