Cuban Frittata with Bacon & Plantains {Paleo}
It’s always nice to have ideas on hand of things you can make when you find out last minute you’re going to be serving a crowd. In this particular instance, I needed something I could make that wouldn’t require a store trip beyond our corner market. After a quick assessment of what needed to be used up in our fridge, I decided this frittata was our guy. The great thing about frittatas is that they can incorporate just about anything, and can be served hot or cold. This was originally supposed to go with us on a picnic (long story that raises my blood pressure, so we’ll leave that one where it is) so temperature requirements and portability were key. I found this to be enjoyable enough, although I didn’t think the plantains came through as much as I would have liked. My folks, however, couldn’t get enough. In fact, that’s why I don’t have a picture of it for you in slice form!
Cuban Frittata with Bacon & Plantains
Adapted from Grazed & Confused
Ingredients:
- 1 large green plantain, sliced into ½ inch thick rounds
- 9 eggs, whisked
- 1/4 cup canned light coconut milk
- 6 slices bacon (or turkey bacon), cooked and chopped
- 1 sweet onion, thinly sliced
- 2 T coconut oil, divided
- 1 cup chopped spinach
- Salt, pepper to taste
- Avocado, for serving
Instructions:
- Preheat oven to 375 degrees. Grease a glass pie dish (The size can very, it will just determine the thickness and potentially the cooking time).
- Heat 1 T oil in large pan over medium high heat. Place plantain in pan and do not disturb for a couple of minutes until golden brown and crispy. Flip and let fry for another 4 minutes on the other side. Place on a paper towel lined plate then use the bottom of a glass cup to smash the plantains slightly. Chop plantains into small pieces and reserve.
- In the same pan, add the other T of coconut oil. Cook the onions on medium heat until caramelized, about 10 minutes, moving them around the pan every couple minutes. Remove from heat.
- Whisk the eggs in a medium bowl with the coconut milk. Add salt and pepper to taste. Pour 2/3 of the eggs into pie dish. Sprinkle the chopped plantains, bacon, spinach and caramelized onions and then pour the remaining egg mixture on top. Bake for 30 minutes, or until the center is set.
- Serve with avocado!
Serves 4-6
