Plantain Frittata

To make a plantain frittata, start by peeling and slicing 2 ripe plantains. Chop 1 onion, 1 cup of bell pepper, and 1 clove of garlic. Heat 1 tbsp of olive oil in a skillet over medium heat, then sauté the chopped onion, bell pepper, and garlic until softened. Add the sliced plantains and cook until golden brown. In a bowl, whisk together 6 large eggs with 1 tsp of salt and 1 tsp of pepper. Pour the egg mixture over the sautéed vegetables and plantains, and if desired, sprinkle 1 cup of cheese on top. Cook on low heat until the eggs are set, and finish under the broiler for a few minutes for a golden top.

Yes, this plantain frittata recipe is naturally gluten-free as it contains no wheat or gluten-containing ingredients. It's a great option for those following a gluten-free diet, making it perfect for breakfast, lunch, or dinner.

If you want to make the plantain frittata without cheese, you can substitute it with nutritional yeast for a cheesy flavor without dairy. Alternatively, you can add more vegetables like spinach or mushrooms for added texture and flavor.

To store leftovers of the plantain frittata, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can also freeze individual slices for up to 2 months; just reheat in the oven or microwave when ready to eat.

A plantain frittata pairs well with a fresh salad, avocado slices, or a side of roasted vegetables. For a heartier meal, you can serve it with whole grain toast or a side of black beans for added protein and fiber.