This plantain frittata calls for ripe plantain which is slowly simmered in a herby and cheesy egg mixture for a nutrient-dense & healthy breakfast.
Thinly slice the plantains so each slice is about 5mm thick. Heat the skillet and when hot, add 2 tablespoons of olive oil and fry the slices of plantain for 2 - 3 minutes a side until soft and golden. Remove from heat and set aside.
Heat the remaining oil on medium-high heat, then add the onions and garlic and saute for 3 - 5 minutes, stirring frequently until the onions are soft and translucent, and the garlic fragrant. Remove from heat.
In a separate bowl, mix together the eggs, chopped cilantro, grated cheese, milk, salt and pepper. Add in the onion mixture, and stir until combined. Pour the mixture into the skillet with the onions and garlic. Return the fried plantain to the skillet, carefully arranging it in a single layer on the mixture.
Reduce the heat on the hob to low, and cook on the hob for 40 - 45 minutes until a fork inserted into the middle of the pie comes out clean. The frittata will rise while it is cooking, but will settle back down once you remove it from the heat.
When cooked, remove from the heat, sprinkle the handful of pomegranate seeds and allow to rest for 5 minutes before serving.