Two things that I always have too much of in the summer are tomatoes and eggs. I always plant tomatoes in the garden and our chickens are generally laying pretty well by that time. I decided to try to use up a few of both in this paleo frittata recipe. Some frittata recipes call for the addition of milk and cheese which are not paleo. This paleo frittata recipe doesn’t so it’s a great choice for breakfast or a light lunch. These other frittata recipes would be delicious choices as well. This post has been sponsored.
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Paleo Frittata Recipe
Frittatas are very versatile. You can easily change up what you put into it. If you have fresh mushrooms or asparagus, you can add those too. If you’d rather use garlic or scallions instead of onion, that woks just as well. If you’re out of bacon, you can add in sausage or leftover ground beef. Making a frittata is a great way to use up leftovers or an excess of garden produce.
- 12 farm fresh eggs
- 8 to 10 slices of bacon (pasture raised preferred)
- 3 or 4 garden fresh tomatoes depending on the size (organic is best), sliced very thinly
- onion, sliced or diced thinly
- fresh basil and oregano leaves to taste
- salt and pepper to taste
- Preheat the oven to 350F.
- Fry your bacon in a 10" cast iron skillet.
- Let the bacon cool slightly and crumble it. Leave the grease in the pan.
- Whisk the eggs and the herbs together in a bowl.
- If there is too much bacon grease, you can drain some off but leave enough so the eggs don't stick.
- Sprinkle the bacon in the pan evenly and pour the egg/herb mixture over it.
- Cook on medium heat until almost done.
- Add the tomatoes, onion and herbs to the top.
- Cook in 350F for about 15-20 minutes or until the top is set.
- Remove and serve warm.