Plantain, Spinach, Tomato + Dill Frittata

This breakfast is perfect for sharing with the family and a perfect way to use the offcuts. . The addition of the garlic butter was mainly because I had some leftover from a pizza, I made that day before, however, turned out to be a delicious addition. If you prefer, add the garlic whilst cooking and drizzle olive oil instead.

To prepare the plantain, instead of a knife or mandolin, resulting in paper-thin slices and far less dangerous method. A little heat from the scotch bonnet is never a terrible idea however it is optional.

Plantain is sold by the bucket load in Afro-Caribbean shops if you have never purchased some before, select one which is not too ripe. It must be firm and if you don’t want it too sweet then one with some green shades. I will have to create a plantain buying and cooking guide. Happy cooking and I hope you enjoy this meal as much as I do.

Ingredients

1 medium-size white onion

Fresh spinach (washed)

6 eggs (organic if available)

4 egg whites

2 tbsp rapeseed oil

1 tbsp butter with 1 clove garlic grated and melted (optional)

Salt and pepper

Dill or any herb of your choice

Scotch Bonnet (optional)

Instructions

Preheat the oven to 220 degrees.

In a medium bowl, whisk the eggs, egg whites with black pepper and salt. Set aside.

In a pan add rapeseed oil once heated place the onions until caramelised and add the spinach and cooked for 1 minute (until slightly wilted).

Spray/ brush with oil or butter your baking tin to avoid sticking once eggs are added and layer the vegetables in the tin (see picture).

Pour egg mixture and carefully arrange the plantain and sprinkle the dill.

Pour the melted garlic butter over the egg.

Place the baking tin in preheated oven and cook for 15-20 minutes until golden brown and puffy. Remove from the oven and let cool for a few minutes before slicing.

Enjoy