Any recipe that allows me to use basil is a winner in my book. Basil is probably my favorite herb.
I gathered all of the ingredients and was just struck by the combination of colors.
Just one of the many reasons why I love spring and summer is because of all the fresh fruits and produce that allow to provide such a colorful plate.
- 8 slices bacon, chopped
- 12 eggs
- 2 garlic cloves, minced
- 1 medium red onion, 1/2 diced and 1/2 thinly sliced
- 2 tbsp. fresh basil, chopped
- 1 tbsp. fresh parsley, chopped
- heirloom tomatoes, cut into 1/2 inch thick slices
- salt and pepper
- whole fresh basil leaves
1. Preheat the oven to 350.
2. Add bacon to a cast iron skillet over medium heat and cook until crispy. Remove bacon with a slotted spoon. Drain bacon grease, reserving 2 tablespoons.
3. Meanwhile, whisk the eggs together with 1 garlic clove, the chopped basil and parsley, salt and pepper.
4. Add the remaining garlic clove and diced red onion to the skillet and cook for a few minutes until the onion is soft. Return the bacon to the skillet and pour the egg mixture on top.
5. Cook until the eggs are set on the edges and almost completely set in the middle. Arrange the tomato and onion slices on top.
6. Remove from the heat and place in the oven. Bake for 20 minutes or until the middle has completely set. Allow the frittata to cool for 5 minutes before garnishing with fresh basil leaves, slicing and serving.
This is delicious! The heirloom tomatoes really serve no purpose other than to provide color and contrast in the dish, so you could easily make this with just one type and color of tomato if you desired. Usually I am a huge fan of thinking that frittatas need cheese, but this was great just the way it is. The bacon, onion and garlic sank to the bottom and kind of formed a crust.
I liked this so much I opted to make it again this week. Now that’s really saying something for someone not usually a fan of eggs!