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.
From the great: www.paleospirit.com