Serves 4
45 min
Paleo Frittata with Tomato, Bacon, and Fresh Herbs
Recipe GLPRaa778f67edcaa1
A wholesome cast-iron frittata loaded with crispy bacon, fresh herbs, and ripe tomatoes. This paleo-friendly dish is naturally gluten-free, dairy-free, and packed with protein—perfect for breakfast, brunch, or any meal of the day.
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Ingredients
9 slices bacon slices
12 farm fresh eggs
1 medium onion, thinly sliced or diced
to taste fresh basil leaves
to taste fresh oregano leaves
2 medium ripe tomatoes, diced
to taste salt
to taste black pepper
Directions
Preheat your oven to 350°F. Place a 10-inch cast-iron skillet over medium-high heat and arrange the bacon slices in a single layer. Cook until the bacon is crispy, about 8-10 minutes, turning occasionally to ensure even browning.
Transfer the cooked bacon to a paper towel-lined plate to cool slightly, then crumble it into bite-sized pieces. Leave the rendered bacon fat in the skillet—if it seems excessive, drain off some, but retain enough to prevent the eggs from sticking.
In a large bowl, crack the eggs and whisk them together vigorously until well combined. Finely chop the fresh basil and oregano, then stir them into the eggs along with a pinch of salt and pepper.
Distribute the crumbled bacon evenly across the bottom of the skillet. Pour the egg and herb mixture over the bacon, stirring gently to combine. Place the skillet over medium heat and cook for 5-7 minutes, until the edges begin to set but the center is still moist.
Scatter the diced tomatoes and onion over the top of the partially cooked eggs, then sprinkle with additional fresh basil and oregano if desired. Transfer the skillet to the preheated 350°F oven and bake for 15-20 minutes, until the top is set and firm to the touch.
Remove the skillet from the oven and let rest for 1-2 minutes before slicing. Serve warm directly from the skillet.
