RECIPE: Heirloom Tomato and Bacon Frittata

I'm all about protein and veggies at every meal. I tell my clients all the time that if they're filling out a food log, it better darn well have a vegetable and a protein source in every box (meal or snack). Just between you and me, I don't actually expect them to meet this goal 100% of the time, but if they intend to, if they plan to, it will happen more often than if they didn't. The biggest obstacle to meeting this goal has proven to be breakfast. How on EARTH can I eat vegetables for breakfast? I really don't fancy a side of spinach with my Greek yogurt. annnnnd I certainly don't blame you, that sounds absolutely horrible. While there are, in fact, many ways to consume vegetables with your morning meal, I'm going to share one particularly delicious recipe with you. An heirloom tomato and bacon frittata with basil. yum.

tomato and bacon frittata

Ingredients

  • 12 large eggs
  • 1/2 pound (or 8 slices) bacon (turkey bacon would make this slightly healthier)
  • 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

tomato and bacon frittata 2

This recipe looks so colorful and yummy! I can't wait to make it. The foodies over at paleospirit.com spell it out nicely for us:

Instructions

  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 inchcast 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 us)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.
  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.

This recipe serves 6-8 people and is super allergy friendly - dairy free, nut free, gluten free and paleo friendly!

 

Eat well. Live well. Be well.