Paleo Recipe Of The Week: Bacon & Heirloom Tomato Frittata with Basil

by Simona Terron
Summer brings so much more than fun in the sun, beach sports and of course, going crazy in the water, whether it’s in a natural water body or even just a beautifully inviting swimming pool. It also means an abundance of fresh produce, with vibrant colors and flavors that tempt the eye and the palate equally.

Heirloom tomatoes, and purple and green basil make for a delicious and decorative combination when combined with eggs and bacon in this easy to make and even easier to share breakfast recipe.

Yes, Lea of Paleo Spirit has come up with a recipe for a dish that’s obviously satisfying and tasty to boot, but add to the fact that it’s also gluten-free, grain-free, nut-free, Whole30 and paleo? Ladies and gentlemen, we have a winner on our hands!

Go ahead and fix this incredible recipe now:

Bacon & Heirloom Tomato Frittata With Basil Recipe

  • 12 large pastured eggs
  • 1/2 pound organic bacon (8 slices)
  • Heirloom tomatoes in different sizes and colors cut into thick (1/2 inch) slices
  • 1 medium red onion, 1/2 sliced thin the other 1/2 diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon sea salt
  • freshly cracked black pepper
  • several whole fresh basil leaves, purple or green
  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk the eggs together and add 1 clove of the minced garlic, chopped basil, chopped parsley, sea salt and black pepper.
  • Cut bacon into 1/4 inch strips and cook in a 10 inch, cast iron skillet until almost crispy and much of the fat has rendered. Using a slotted spoon, scoop out the bacon into a separate dish and reserve.
  • Drain all but two tablespoons of the fat (reserve for future use)
  • Add the diced red onion and cook in the remaining bacon fat on medium heat until soft (about 3 minutes). Add the minced garlic and cook for another minute.
  • Add the bacon back to the pan and spread out evenly.
  • Gently pour the egg mixture into the hot pan and allow to cook on medium until the edges begin to cook and the eggs have cooked about halfway.
  • Gently place the tomato and onion slices on top of the eggs. Top with a few of the fresh basil leaves.
  • Place the skillet in the oven and cook for approximately 20 minutes until the middle of the frittata is cooked. Remove from the oven and let the frittata set up and cool off slightly for about 5 minutes.
  • Top with more fresh basil leaves and serve warm.
Serves: 6-8

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