This plantain frittata is the perfect breakfast for plantain and egg lovers. The natural sweetness of very ripe plantains complements the savory eggs, sausage and vegetables, creating a balanced, comforting dish you’ll want to make again and again.
Fried plantains with eggs is a beloved West African breakfast combination — think dodo and eggs — but the baked plantain frittata is a newer twist. I first noticed photos of it in an African food group and saw many versions online. After a few attempts I refined the method so the plantains stay soft and integrate into the egg as it bakes.
Key tips: use very ripe plantains that feel soft when peeled, and fry them only briefly until a light gold. If plantains are only medium-ripe they can become firm and unpleasant after baking. With super-soft ripe plantains, a light fry and then baking allow them to soften and meld into the frittata for a creamy bite.
This recipe turns the classic fried plantain-and-egg pairing into a single, hearty dish. It includes chicken sausage for savory body and plenty of vegetables for freshness, making it a satisfying option for breakfast or brunch.
Watch How To Make Plantain Frittata
Plantain Frittata
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Ingredients
- 2-3 very ripe plantains
- 7 eggs
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 large roma tomato, chopped
- 1 cup chopped bell pepper I used one green bell pepper
- 2 tablespoons oil
- 1 1/2 cup chopped sausage I used chicken sausage
- 1/2 teaspoon salt
- 1 teaspoon bouillon powder or one 4g stock cube
- 1/4 teaspoon ground white or black pepper
- Oil for deep frying the plantains
- 1/2 teaspoon oil for greasing pie plate
- Parsley for garnishing (optional)
Instructions
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Peel the plantains and slice them about 1/4 inch thick. Heat oil in a pan to about 325°F (160°C), using 2–3 inches of oil for shallow deep-frying. Fry the slices gently, about 2 minutes per side, until a light gold. Remove and drain on paper towels; avoid over-browning.
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In a skillet, heat 2 tablespoons oil over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the chopped tomato and cook 1–2 minutes. Stir in the chopped sausage and cook for about 2 minutes. Add the bell pepper, salt and pepper, stir another 1–2 minutes, then remove from heat.
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In a large bowl, whisk the eggs with the bouillon powder (or stock cube). Fold the sausage and vegetable mixture into the eggs. Preheat the oven to 350°F (175°C).
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Grease a pie plate with about 1/2 teaspoon oil. Pour the egg mixture into the plate, then arrange the fried plantain slices on top. Some slices may shrink slightly—that’s normal.
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Bake for about 35 minutes, then check that the center is set. If it needs more time, turn off the oven and leave the frittata inside for another 5–10 minutes to finish cooking gently. Remove when fully set.
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Garnish with chopped parsley if you like. Cut into wedges and serve warm.
Notes
2. Because ripe plantains brown quickly, fry them briefly until lightly golden. They will darken further in the oven, so avoid over-frying before baking.
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