Sweet Spanish Tortilla (with Bacon, of course!)

Directions

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. Flip again, if necessary to ensure it’s fully cooked.
14. Slide onto a serving plate and garnish with some lemon and orange zest, if desired. Serve warm or cold.