With juicy tomato slices, fresh basil, and a little bacon for flavor, this quick frittata delivers the mouthwatering flavors of pizza without the fuss of making your own Paleo pizza crust. It’s a great choice if you’re looking to make breakfast for dinner, but it works just as well for Saturday brunch, or as a make-ahead breakfast that you can store in individual slices to grab as you’re running out the door.
You’ll need an ovenproof skillet for this recipe: don’t try it with a pan that has a plastic or rubber handle! Cast-iron is probably your best bet: it’s a little intimidating at first because the pans are so heavy and they can be more expensive upfront, but a well-seasoned cast-iron pan will outlive the cook who buys it, so it’s a good investment to make.
Like all frittatas, this one is endlessly versatile. The recipe here is very simple and minimalist, and really brings out the flavor of the tomatoes, but you can switch it up a little with other vegetables as well. Think of what you like on your pizza, and then try adding it in: olives, mushrooms, ham, red peppers, or even spicy banana peppers are all classic choices for adding flavor and nutrition. It’s a simple and healthy way to use any leftovers that might be lingering in your fridge, and a delicious addition to your breakfast routine.
Tomato Basil Frittata Recipe
Protein: 22g / %
Carbs: 7g / %
Fat: 20g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 10 large eggs;
- 5 bacon slices, cut into small chunks;
- 1 large red onion, thinly sliced;
- 4 oz. baby spinach leaves;
- 2 small ripe tomatoes, thinly sliced;
- 3 tsp. wholegrain or homemade mustard;
- Fresh basil leaves to taste (for garnishing);
- 1 tbsp. Paleo cooking fat or clarified butter;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 350 F.
- Whisk the eggs and mustard in a bowl, and season to taste.
- Heat the cooking fat in an oven-proof skillet over a medium heat. Cook the bacon and onion until the onion is golden (about 5 to 6 minutes).
- Add the spinach to the skillet, and cook for another minute or two or until the spinach wilts.
- Pour the egg mixture into the skillet. Cook until it harden just a little, and place the tomatoes on top.
- Once the frittata is set around the edges but still runny in the center, transfer the skillet to the oven and bake for 30 minutes or until the frittata turns to a nice golden color.
- Sprinkle some basil leaves on top and serve.