Spicy Plantain and Egg Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet, heat the olive oil over medium heat.

3.Add the sliced plantains to the skillet and cook for about 3-4 minutes on each side until they are golden brown and slightly caramelized. Remove the plantains from the skillet and set aside.

4.In the same skillet, add the diced onion and bell pepper. Sauté for about 3-5 minutes until they are soft and translucent.

5.In a bowl, whisk together the eggs, red pepper flakes, smoked paprika, salt, and black pepper until well combined.

6.Return the cooked plantains to the skillet with the sautéed vegetables. Pour the egg mixture over the top, ensuring the plantains and vegetables are evenly distributed.

7.If using, sprinkle the shredded cheese on top of the egg mixture.

8.Cook on the stovetop for about 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

9.Bake for 15-20 minutes or until the frittata is puffed and the center is set. You can check by inserting a toothpick in the center; it should come out clean.

10.Once done, remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.