Mike makes a signature frittata that he is quite well known for amongst his friends and family. For many years I refused to try it, for fear of the namesake plantain. Recently I discovered that a plantain, when cooked correctly, is actually very delicious. One morning I agreed to try this renowned frittata. Since then, it has become a more regular weekend breakfast treat. Mike has been generous to share his recipe and technique. This is even more satisfying after a long run. The combination of protein, carbohydrate and potassium is great for replenishing the body.
Serves 2-4, depending on level of hunger
2 large ripe plantains
1/2 cup yogurt or milk
1 Tbsp. unsalted butter
1 cup grated cheese
1/2 cup sliced mushrooms
1. Preheat oven to broil.
2. Saute mushrooms in butter over medium heat. Set aside.
3. Peel and slice plantains into large bowl.
4. Microwave for 2 minutes to soften.
5. Crack eggs into another bowl. Add yogurt/milk and whisk well. Add salt/pepper and mix.
6. Mash plantains in bowl using a potato masher.
7. Heat large frying pan over medium heat, melt butter in pan.
8. Spread plantain over bottom of pan like a crust.
9. Cook plantain for 2-3 minutes until the bottom turns golden.
10. Place pan in oven on broil for 1-2 minutes until top begins to brown. Remove from oven and put back on stovetop.
11. Add egg mixture to pan.
12. Add grated cheese and mushrooms.
13. Let cook for 2-3 minutes.
14. Add generous dusting of paprika and parsley (1/2 tsp.?).
15. Place back in broiler for a few minutes until the top sets. Watch closely so it doesn’t burn.
This can easily be modified with different cheeses, herbs, vegetables, etc. Vary as you would an omelet.
One response to “Mike’s special Platano Frittata”
Looking to do some platano recipes and came across your blog.
I am new at blogging. Thanks for this frittata