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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.
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2
In a medium bowl, beat the egg whites until stiff peaks form, and set aside.
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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).
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4
In an 8-inch frying pan over low heat, add a few teaspoons of coconut oil.
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5
Add the apple pieces, the cinnamon and nutmeg, and saute about 1-2 minutes. Remove from pan.
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6
In the same pan, add a bit more coconut oil, and saute the banana slices, just until they are starting to become golden and caramelise, about 2 minutes. Remove from pan.
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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.
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8
Fold in the egg whites and mix until well blended.
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9
In the same frying pan as before, add about 1 tablespoon of coconut oil, and heat over low heat.
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10
Add the tortilla/frittata mixture and spread out across the pan, by swirling the pan or spreading with a spatula.
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11
Cook for 2-3 minutes.
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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.
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13
Cook for 2-3 minutes on this side. Flip again, if necessary to ensure it's fully cooked.
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14
Slide onto a serving plate and garnish with some lemon and orange zest, if desired. Serve warm or cold.
