Breakfast

Tropical Frittata

In an attempt to wean my family off from their banana scramble daily ritual, I created this tropical frittata. I used the same base consisting of mashed bananas mixed with eggs and made a few variations to it:  I added some more fruit and changed the cooking method to make something that is a little easier to eat for a toddler and easier to transport. Nothing against my banana scramble, but after eating it 5-7 days a week for the last year or so I am ready for some breakfast variety.

This recipe  satisfies a sweet tooth while providing the healthy fats, protein and nutrients from eggs. It is a great dish idea to bring to a breakfast gathering or a brunch picnic or potluck.

For other breakfast ideas, try my paleo chocolate baked “pancake”, stuffed acorn squash, almond flour pancakes, or cream of chocolate.

Paleo Fruit Frittata
Ingredients:

3 bananas (divided)
4 eggs
2 tablespoons of coconut flour or 1/4 cup of almond flour
1/4 cup of shredded coconut (optional)
1-2 tbsp of coconut oil
3-4 thin slices of pineapple cut in 4

Preparation:

  • Preheat oven to 450 degrees Fahrenheit.
  • In a medium bowl mash 2 bananas.
  • Mix in the eggs and whisk until very well combined.
  • Mix in the flour and shredded coconut.
  • In a medium oven-safe skillet heat the coconut oil over medium/high heat.
  • Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
  • Reduce heat to medium/low.
  • Pour the egg/banana mixture over the pineapple slices.
  • Slice the remaining banana and arrange the slices on top of the egg mixture.
  • Cook uncovered until the middle of the frittata is cooked.
  • With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
  • Put frittata in the oven and cook until the egg is fully cooked.
  • Turn the broiler on to brown the top (optional).

 

Primal Fruit Frittata

 

Tropical Frittata
Recipe Type: Breakfast
Cuisine: Paleo Primal
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 3 bananas (divided)
  • 4 eggs
  • 2 tablespoons of coconut flour or 1/4 cup of almond flour
  • 1/4 cup of shredded coconut (optional)
  • 1-2 tbsp of coconut oil
  • 3-4 thin slices of pineapple cut in 4
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a medium bowl mash 2 bananas.
  3. Mix in the eggs and whisk until very well combined.
  4. Mix in the flour and shredded coconut.
  5. In a medium oven-safe skillet heat the coconut oil over medium/high heat.
  6. Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
  7. Reduce heat to medium/low.
  8. Pour the egg/banana mixture over the pineapple slices.
  9. Slice the remaining banana and arrange the slices on top of the egg mixture.
  10. Cook uncovered until the middle of the frittata is cooked.
  11. With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
  12. Put frittata in the oven and cook until the egg is fully cooked.
  13. Turn the broiler on to brown the top (optional).

2 thoughts on “Tropical Frittata

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