Summer brings many wonderful things. One of summer’s best offerings is the heirloom tomatoes that grace our gardens and farmer’s markets. Today’s recipe for Bacon and Heirloom Tomato Frittata with Basil is the perfect way to showcase not only the full-bodied flavor of heirlooms but their beauty as well.
In the garden this year I planted several different types of basil; sweet basil, globe basil and purple basil. This beautiful bounty has languished in my garden far too long. So for this frittata it just made sense to combine the flavors of the tomatoes with basil. The colors of the purple basil and the petite leaves of globe basil are the most unusual and striking and perfect when paired with the heirloom tomatoes.
Our family feasted on this heirloom tomato frittata prior to taking a trip to a nearby arboretum to enjoy the trees, flowers, meadows and a babbling brook. Summer is the time of year when my adopted state of New Jersey shows it is truly worthy of its nickname The Garden State. But summer moves along a little too quickly for my taste. Taking photos is a way of capturing the fleeting days of beauty and fun that passes by all too fast.
Before you enjoy some summer fun, whether it is something relaxing or something exciting, you can fortify yourself with an amazing breakfast that is almost too beautiful to eat…but not quite.
Bacon and 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° 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 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.
- 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 and serve warm.
The Bacon and Heirloom Tomato Frittata with Basil recipe is a gluten-free, grain-free, nut-free, Whole30 and paleo breakfast recipe.
I hope you enjoy the frittata. Keep in mind you can use regular tomatoes for this recipe – it will be delicious, just not quite so striking.
For more paleo breakfast recipes check here.
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