Sweet Frittata, Sweet Spanish Tortilla with Bacon!

A sweet tortilla or frittata, you ask? Yes, and it’s delicious and healthy! It’s the same basic concept of a pancake after all. In fact, the Dutch pannenkoeken and the German pfannkuchen are a flat version.

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I love Dutch pancakes and need to make a Paleo version to enjoy at home. But in the meantime, I came up with this recipe. You can add any fruit you have on hand, such as berries, apples, bananas, pineapple… the ideas are endless.

And if you have a sweeter tooth than I, you can add some coconut sugar to the mixture before cooking or sprinkle it over top before serving. Experiment with spices and bring it to a new dimension!

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Enjoy!

Sweet Frittata, Sweet Spanish Tortilla with Bacon!
Recipe Type: Breakfast
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes one 8-inch tortilla/frittata.
Ingredients
  • 5 eggs
  • 2 egg whites, beaten until stiff peaks form
  • 1 heaping cup apples, diced
  • 2 bananas, peeled and sliced
  • 1/4 cup desiccated coconut
  • 2 back rashers/bacon, crumbled/diced (optional)
  • 1 tablespoon coconut flour
  • 1 teaspoon cinnamon
  • pinch ground nutmeg
  • coconut oil
  • orange zest (for garnishing)
  • lemon zest (for garnishing)
Instructions
  1. Cook the back rashers or bacon and set aside. When they are cool enough to handle, dice with a pair of scissors or crumble, if using bacon.
  2. In a medium bowl, beat the egg whites until stiff peaks form, and set aside.
  3. In a large, beat the eggs and set aside. (I beat mine with the electric mixer to make them fluffier, but by hand is fine too).
  4. In an 8-inch frying pan over low heat, add a few teaspoons of coconut oil.
  5. Add the apple pieces, the cinnamon and nutmeg, and sauté about 1-2 minutes. Remove from pan.
  6. In the same pan, add a bit more coconut oil, and sauté the banana slices, just until they are starting to become golden and caramelise, about 2 minutes. Remove from pan.
  7. Add the prepared apples, prepared bananas, back rasher bits, desiccated coconut, and coconut flour to the whole egg mixture. With a few swirls of the spatula, blend well.
  8. Fold in the egg whites and mix until well blended.
  9. In the same frying pan as before, add about 1 tablespoon of coconut oil, and heat over low heat.
  10. Add the tortilla/frittata mixture and spread out across the pan, by swirling the pan or spreading with a spatula.
  11. Cook for 2-3 minutes.
  12. Then with the help of a flat plate or flat cover, cover the pan and flip the tortilla over and slide (uncooked side down) back into the frying pan.
  13. Cook for 2-3 minutes on this side.
  14. Flip again, if necessary to ensure it’s fully cooked.
  15. Slide onto a serving plate and garnish with some lemon and orange zest, if desired.
  16. Serve warm or cold.