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LITTLE ROUND BRUNCH (deconstructed omelete and bacon wrapped plantains)
When my friend Joan of Foodalogue sent me the link to bacon wrapped plantains from from Chez What, I knew I had to make them. My mouth was watering for this sweet/savory treat. I decided to go with my own version of a deconstructed omelet or "tortilla" making my brunch a round affair. Thanks Chez What for the inspiration.  For the plantain: 2 large, very ripe plantains - each cut into 6 even rounds 12 strips of bacon 12 toothpicks Wrap each plantain round with bacon, pierce with toothpick to keep together and bake at 350 turning them every so often to ensure even cooking and the bacon a bit crispy. The plantain will caramelize while cooking. So good... For the omelet: 1 larger russet potato, shredded handful of fresh baby spinach, roughly chopped 1 small onion, chopped finely olive oil for pan 4 eggs, beat them, add salt, pepper and Italian seasoning to taste crumbled goat cheeseHeat oil in pan and add the potatoes, onion and spinach until potato is cooked, it will be a little sticky. Medium muffin pan (6 muffins) To mold: If using a non stick muffin pan, use a bit of olive oil to coat pan. Spread the potatoes mixture on bottom of pan then sprinkle the goat cheese. Add the beaten eggs and pour into pan. Place in the oven and bake at 350 until the egg has set. Yield: 6 mini omelets    The husband is happy and the neighbor ecstatic...BUEN PROVECHO!  related searches : Little
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