Plantain and Egg Frittata with Bell Peppers

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A savory frittata featuring sweet plantain, colorful bell peppers, and eggs, baked until golden and fluffy for a nutritious brunch. This Caribbean-inspired brunch recipe, ready in about 40 minutes, combines ripe plantain, red bell pepper, green bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, peeled and diced into 1/2-inch cubes ripe plantain
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 6 large eggs
• 1/4 cup whole milk milk
• 2 tbsp olive oil
• 1 small, finely chopped onion
• 3/4 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup grated cheddar cheese

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add 1 large peeled and diced ripe plantain and sauté for 5 minutes until starting to soften.
2. Step 2: Add 1 small finely chopped onion, 1 diced red bell pepper, and 1 diced green bell pepper. Cook for another 5 minutes until vegetables are tender and plantains are golden. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: In a medium bowl, whisk together 6 large eggs, 1/4 cup whole milk, remaining 1/4 tsp salt, and 1/4 tsp black pepper until combined.
4. Step 4: Pour the egg mixture evenly over the plantain and vegetable mixture in the skillet; sprinkle 1/2 cup grated cheddar cheese on top.
5. Step 5: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the eggs are set and the top is lightly golden. Let it cool for 5 minutes before slicing and serving.