Oh how I love frittatas! I can eat this for breakfast everyday! This recipe was dedicated to my one and only frittata king Jhonny Gunz. Check out his instagram (@jhonny) and follow his amazing fitness transformation and delicious recipes 🙂


2 organic cage free eggs and 3 egg whites
2 medium sized ripe plantains
1/2 a cup of asparagus (chopped)
1/2 cup sliced tomatoes
1/2 cup brown mushrooms
1/2 cup celery
1/2 cup diced red bell peppers
1/2 cup diced orange bell peppers
1/3 cup red onions
A handful of sliced jalapeños
1 cup broccoli florets (chopped)
A dash of sea salt
1/4 tsp smoked paprika
A dash of curry
A dash of cumin
Spices of choice
1 1/2 tbsp organic coconut oil (for frying)

First of all, heat up a non stick skillet and grease with 1 tbsp of coconut oil.

Peel skin off plantains and dice into almond shapes. Fry in heated skillet until golden brown on both sides.

When plantains are done, set aside.

Dice vegetables and place in the skillet (reduce the heat to low) with 1/2 tbsp coconut oil and let it simmer for about 30 seconds.

Whisk eggs with spices in a bowl and pour in skillet until evenly coated in vegetables.

Cover the skillet and let it cook on low heat for about 15 minutes or until eggs are set.

When ready, place frittata on top of plantains and serve!

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