Bacon and Heirloom Tomato Frittata with Basil
I HAD to try this - just because it is so beautiful. Yes, food should be beautiful. And delicious. And healthy. Enjoy!
Dovetailing tip: Save the bacon grease and store it in the fridge. Use it to make the Meal 2, Colorado Pork Green Chili.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 12 | large pastured eggs |
| 1/2 pound | organic uncured bacon (8 slices) |
| heirloom tomato 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 |
Directions:
1. Preheat oven to 350° F
2. 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.
3. Cut bacon into 1/4 inch strips and cook in a 10 inch, cast iron skillet.
4. Drain all but two tablespoons of the fat (reserve for future us)
5. 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.
6. Add the bacon back to the pan and spread out evenly.
7. 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.
8. Gently place the tomato and onion slices on top of the eggs. Top with a few of the fresh basil leaves.
9. 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.
10. Top with more fresh basil leaves and and serve warm.
Source: paleospirit.com
