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.