Mini Baked Plantain Frittata {Gluten-Free, Paleo, Keto, Whole 30}

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You will LOVE this Mini Baked Plantain Frittata recipe! Leftover plantains are paired with eggs, chives and spring onion to make a great addition to any grab-and-go moment. Suitable for Gluten-Free, Paleo, Keto and Whole 30 diets.

a pile of plantain frittata sitting on a cutting board separated by paper

I love making these cute Mini Baked Plantain Frittatas with the kiddoes. They (the frittatas, not the kiddoes) 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.

overhead view of a plantain frittata in a bowl next to a spoon and a magazine

When is the best time to serve a plantain frittata?

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.

How to Make this Plantain Frittata Recipe Step by Step

Step 1. Peel the plantain and cut into slices.

Step 2. 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.

Step 3. Pre-heat oven to fan assisted 160C / 180C / 350F / gas 4.

Step 4. Lightly oil a 6 cup silicon muffin tin (including the top of the tin). (Coconut oil would be a good oil to use here.)

Step 5. Break the eggs into a bowl and whisk them together, then mix in all the other ingredients.

Step 6. Add equal amounts of the frittata mixture to each muffin cup.

Step 7. Bake in the oven for about 20 mins until golden and cooked through.

Plantain frittata serving tip: Because of the addition of the plantains, these frittatas are better eaten warm.

So here is my simple mini baked plantain frittata recipe and don’t forget to check out my other plantain recipes.

Thank you for reading my Mini Baked Plantain Frittata recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

Here is how to make plantain frittatas. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Mini Baked Plantain Frittatas! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

a pile of plantain frittata sitting on a cutting board separated by paper
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4.80 from 5 votes

Mini Baked Plantain Frittatas

Mini baked plantain frittata for bruch.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Snack
Servings: 3
Calories: 254kcal
Author: Bintu Hardy

Ingredients

  • 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
  • Salt
  • Ground black pepper

Instructions

  • 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.
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Nutrition

Calories: 254kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 136mg | Potassium: 413mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1350IU | Vitamin C: 21.5mg | Calcium: 39mg | Iron: 1.5mg

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4.80 from 5 votes

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39 Comments

  1. 5 stars
    These look delicious – perfect for lunch boxes and summer picnics! Never sure what to do with plantain, so will definitely be trying.

  2. These sound great for any meal I will be trying them when i manage to find plantains

  3. You’ve certainly added some imagination and fantastic food to my menus at home and I’m sure this will be my next effort! My hubby is love, love, loving it! Thank you for your scrumdiddlilicious recipes!