Categorized |Bits and Bites, Featured, Gluten Free

The Ultimate Plantain Frittata.

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With all the requests I’ve been getting for more breakfast / brunch type recipes, I thought I’d share a classic Plantain Frittata with you. While not something you’d traditionally see in the Caribbean, I came up with this recipe a few years ago when I had friends visiting for the weekend. The idea behind this frittata was to include 3 things we’re passionate about (ingredients)  in the Caribbean… Salted Cod, Fresh Herbs and Ripe Plantains. You can be as creative as you want in your version.

You’ll need…

2 tablespoon olive oil
1 medium onion (diced)
4 sprigs thyme
2 tablespoon chopped parsley
2 sprigs Oregano (fresh)
1 cup prepared salted cod
5-10 grape tomatoes (cut 1/4)
2 ripe plantains (sliced fried)
3/4 cup grated cheese (med cheddar)
1/4 teaspoon black pepper
1/2 yellow bell pepper (diced)
1/2 red bell pepper (diced)
1/4 scotch bonnet pepper (diced fine)
7 large eggs
1/4 teaspoon nutmeg
veg oil for frying the ripe plantains.
1 orange (zest)
1-2 tablespoon golden brown sugar

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. When using Scotch Bonnet peppers, be sure to use gloves and wash your hands with soap and water immediately after handling them. Additionally, don’t include any seeds or the white membrane around the seeds if you’re overly concerned about the raw heat.

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Prepare the vegetables etc. Then in an oven-proof pan, heat the olive oil on a medium flame. Add the prepared salted cod bits, followed by the onion and back pepper (reserve a tiny bit for the eggs). Turn the heat down to low and gently cook for 2-3 minutes. After which you can then add the diced bell peppers and cook for another 2-3 minutes.

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With the heat still on low (remember to give everything a good mix), it’s time to add the parsley, oregano (pick off the individual leaves) and thyme (just the little leaves). Stir and cook for another minute or so.

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Your kitchen should have that lovely aroma of the Caribbean by now. It’s time to add the tomatoes (I used grape, feel free to use whatever type you have) and stir well. Preheat your oven to 400 F (forgot to mention this earlier).

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Whisk the eggs with the freshly grated nutmeg and black pepper (we reserved at the start). I didn’t add salt to this frittata as I knew the salted cod would have enough salt to season this to my liking. Plus the aged cheddar tends to be a bit salty as well. That said, you may need a pinch of salt in the eggs (not mentioned in the ingredient list). Pour the eggs into the pan (heat still on low), give it a mix and then add the grated cheese. Using a spoon, gently work the cheese throughout the egg mixture in the pan. Cook on the stove for about 5 minutes on low heat until it sets (firm up). Then place the pan on the middle rack of your oven.

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In another pan. On a medium flame, fry the sliced plantain coins for about 2-3 minutes on each side. As they go golden in color, remove and continue frying the rest.

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Zest the orange and add it to the brown sugar (mix well) and set aside.

After about 10 minutes in the oven, remove the pan and top it with the fried sliced plantain pieces. Top the plantain pieces with the brown sugar / orange zest mixture. The final step is to caramelize the top, so crank the heat up in your oven to “broil” (about 500 F) and place the pan back in for 2-3 minutes.

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Please keep an eye on things at this point as we don’t want it to burn.

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I guarantee you.. serve this and your family and friends will praise you. However, it may mean you’ll have to make this for them every weekend. The natural sweetness from the plantain, subtle hint of orange, base of herbs and salted cod.. that’s all I have to say. Serve warm!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

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