Tomato Herb Frittata
This is a great way to use up those fresh garden herbs at the end of summer!
Ingredients
- 8 large pasture-raised eggs
- 1 small yellow onion chopped
- 1 tbsp pasture-raised organic ghee (or coconut oil)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
- 1 cup cherry tomatoes halved
- 1/2 tsp sea salt
Instructions
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Preheat oven to 375 degrees.
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In a large bowl, whisk together the 8 eggs, parsley, dill, basil, cherry tomatoes, and salt together in a medium bowl.
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Heat ghee (or coconut oil) in a 10" cast iron skillet (or other oven-safe pan), over medium heat.
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When the pan is hot, add the chopped onion to the ghee and stir until translucent and fragrant (about 2-3 minutes). Spread the onions evenly over the bottom of the pan.
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Add the egg mixture to the pan and do not stir.
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After one minute, turn the heat down to low, and cook the frittata for 3-4 minutes until the edges become set.
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Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are completely set throughout. (Should not be any liquid.)
