Plantain Frittata
Plantain frittata packs fish, vegetables and sweet fried plantain into one pan of set egg. The plantains are fried first so their edges caramelize, then laid on top of the egg rather than stirred in, which keeps them distinct from the savory base. The base is seasoned like a West African stew, with curry powder, thyme, ginger and garlic, and it cooks gently under a lid on the lowest heat.
Instructions
Peel the plantains and cut them into slices. Fry them in oil until golden on the outside, then lift them out and set them aside.
Heat a little fresh oil in a frying pan. Add the sliced onions and let them sizzle for a few seconds, then stir in the chopped carrots.
Add the tomatoes and the green and red bell peppers, and fry for about a minute so they soften slightly.
Stir in the fish, spring onions if you are using them, ginger, garlic, curry powder, thyme and the seasoning cube, mixing until everything is evenly coated.
Crack the eggs into a bowl, add a pinch of salt and whisk until fully blended with no streaks of white.
Pour the beaten egg over the vegetables in the pan and stir gently to combine. Lay the fried plantain slices on top of the egg in a single layer.
Cover the pan with foil, baking paper or a lid and cook over the lowest heat for about 20 minutes, until the egg has set. Serve hot.
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