How can I get fluffier eggs for this frittata recipe?

Without milk, I suggest beating the eggs until they're light and fluffy immediately before adding to the skillet and popping in the oven. If the beaten eggs sit around while you're prepping the bacon and plantain, the air bubbles you've whisked in will dissapate. If you can handle dairy or want to try using a non-dairy milk for this frittata, beat 1/3 cup with the eggs.

What kind of plantain should I use for this frittata?

I suggest using yellow plantains, which are slightly sweet, for a sweet and savory vibe for this frittata. It's a great combo with bacon! That said, you can use green (not as sweet) plantain as well. I'd suggest adding goat cheese or a little fresh thyme to the frittata in that case.

How many eggs should you use in a frittata?

For 4 servings, I typically use a dozen eggs. This ensures a good amount of protein per serving!

Plantain Frittata with Bacon & Chives

Description

Ripe plantains add a touch of sweetness to this plantain frittata, and bacon brings umami flavor to make a sweet and savory high protein breakfast.

Ingredients

Units Scale

8 ounces uncured bacon
1 large ripe (yellow) plantain, peeled and sliced into long thin strips
12 eggs
1/4 cup thinly sliced chives
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper

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Instructions

Preheat the oven to 375 degrees F.
Crisp bacon. Heat a large (10 to 12 inch) cast iron skillet over medium-high heat. Chop the bacon into 1-inch pieces. Add to the skillet and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy. Transfer the bacon to a plate. Pour out about half of the bacon fat, reserving 2-3 tablespoons and keeping the skillet over heat.
Pan-fry plantain. Lay plantain strips in the cast iron and fry for about 2 minutes, until lightly browned, in the reserved bacon fat. Flip the plantain strips and cook for another 2-3 minutes. Turn off heat.
Beat eggs. Crack the eggs into a large bowl and add chives, sea salt, and black pepper. Beat vigorously with a wire whisk or a fork until light and frothy. Sprinkle the crisped bacon back into the skillet, followed immediately by the beaten egg mixture.
Bake frittata. Transfer the skillet to the oven and bake for 15-18 minutes until the eggs are cooked through. Cool for a few minutes before slicing and serving. If desired, top with hot sauce, salsa, or additional fresh chives.

Notes

For an extra-fluffy frittata, beat the eggs until frothy just before adding to the pan, while the plantain strips are frying. This adds extra oxygen to the egg mixture that doesn’t have time to escape before you pour it in and cook.

Not dairy free? You can add to the fluffiness of a frittata by beating up to 1/3 cup milk with the eggs.