Pepper Frittata with Fried Plantains and Vegetables (Vegetarian). Learn how to make a Potato & Pepper Frittata Recipe! I hope you enjoy this Summer Vegetable Italian Omelet! Traditionally, a frittata is cooked about three-quarters of the way, flipped over on to a plate, and slid back into the pan to finish cooking the other side.

Frittatas are great because you can throw just about any leftover vegetable, meat, or cheese into them and have it turn out pretty spectacular. Season with a pinch of salt and pepper. Pour the egg mixture into the skillet over the seasoned vegetables and feta. You can cook Pepper Frittata with Fried Plantains and Vegetables (Vegetarian) using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pepper Frittata with Fried Plantains and Vegetables (Vegetarian)

It's of Frittata.
You need 2 of Large Eggs.
You need 2-3 of Small Peppers (either hot or sweet, I used chilli peppers).
It's 3 Cloves of Garlic.
It's of Herbs and Spices.
You need of Vegetables.
It's Half of a Red Onion.
Prepare 2-3 of Okra Pods.
You need 5 of Cherry Tomatoes.
Prepare of Plantains.
Prepare 1 of Medium Plantain.
You need of Salt and Pepper (to taste).
It's of For the whole dish.
It's of Olive Oil.

The skillet should still be pretty hot at this point. Fried peppers give a sweet crunch to this quick, easy to make frittata. Perfect for a simple lunch with friends. Return the frying pan to the heat, add the remaining oil and pour in the egg mixture.

Pepper Frittata with Fried Plantains and Vegetables (Vegetarian) step by step

For the plantain, cover a frying pan with olive oil and chop the plantain slightly diagonally into pellets (see picture). Fry them over medium-high heat until they turn golden-brown. Be sure to flip them to fry both sides. When you're done, put the plantains on a paper sheet to absorb the oil. Season with salt and pepper..
For the frittata, crack open two eggs into a bowl and whisk them. Add salt and pepper, as well as herbs and spices (I recommend a herb mix, chilli flakes or powder, chives). Put some olive oil into a small pot and heat it up. Chop the peppers and the garlic and add it to the pot. When they soften up a bit, add the eggs from the bowl. Don't stir it and fry until the entire egg is firm (not runny). When you're done, put a plate on top of the pot and turn it over to get the frittata out..
For the vegetables, coat a pan with olive oil and heat it up. Chop up the okra (round, medium size, as displayed on the photo), tomatoes (halves) and onion (rings). Add the okra to the pan first and fry over high heat. When it becomes soft and turns slighlty yellow-brown, add the tomatoes and onions. Fry for a little bit more and turn off the heat. Season with salt and pepper..
Serve the dish and decorate with chives. Enjoy your meal! 🙂.

Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes. Frittatas have saved me on more hungry weeknights than I care to count. This will get you a frittata with a hearty filling. Red bell pepper, red onion, and spinach pack our Vegetable Frittata. Serve Vegetable Frittata for breakfast or dinner--just add a green salad to round.