I love making these cute mini baked plantain frittatas with the kiddoes.
They are quick and easy to make and simply involve whisking eggs along with leftover plantains, chives and spring onion before baking them. The kids also have a lot of fun throwing in whatever leftovers they find in the fridge. For a grown up version add in some chilli sauce.
Because of the addition of the plantains, these frittatas are better eaten warm. They are great for breakfast, brunch, lunchboxes and any grab and go moments. These are definitely going to be another of my Sierra leonean sides along with my roast okra and sweet potato salad on Christmas day. Especially as I will prepare them in advance and reheat as needed to make life much easier.
So here is my simple mini baked plantain frittata recipe and don’t forget to check out my other plantain recipes.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
Mini Baked Plantain Frittatas
- 1 plantain
- Oil for frying
- 4 large eggs
- 2 spring onions scallions finely chopped
- 2 tbs chopped chives
- 2 tbsp finely chopped red bell pepper
- 1 tbsp sweet chilli sauce optional
- Ground black pepper
- Peel the plantain and cut into slices.
- Heat the oil in a frying pan and fry the plantain slices for about 2-3 mins on each side until golden brown and cooked through. You might need to do this in two batches. Then cut the fried plantain into smaller pieces.
- Pre-heat oven to fan assisted 160C / 180C / 350F / gas 4.
- Lightly oil a 6 cup silicon muffin tin (including the top of the tin).
- Break the eggs into a bowl and whisk them together, then mix in all the other ingredients.
- Add equal amounts of the frittata mixture to each muffin cup.
- Bake in the oven for about 20 mins until golden and cooked through.
- Serve warm.