Tomato Herb Frittata

by | Sep 2, 2020

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Tomato Herb Frittata

This is a great way to use up those fresh garden herbs at the end of summer!

Course Breakfast, Main Course
Keyword gluten-free, herbs, low-carb, paleo, seasonal

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

  1. Preheat oven to 375 degrees.

  2. In a large bowl, whisk together the 8 eggs, parsley, dill, basil, cherry tomatoes, and salt together in a medium bowl.

  3. Heat ghee (or coconut oil) in a 10" cast iron skillet (or other oven-safe pan), over medium heat.

  4. 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.

  5. Add the egg mixture to the pan and do not stir.

  6. After one minute, turn the heat down to low, and cook the frittata for 3-4 minutes until the edges become set.

  7. 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.)

Want to learn more first? Book a Discovery Call with Cindi

Cindi Lockhart

RDN, LD, IFNCP

Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

Growing up I was overweight and ate a diet made up of convenient, processed foods. Then, when I was 16 years old, I had a tonsillectomy that resulted in weight loss. Seeing that I actually had muscle beneath my fat was enough to inspire me to abandon the unhealthy habits I had learned — I started exercising regularly, preparing nutritious meals and moving toward a holistic way of living.

As happy as I was about my new way of life, I was even more ecstatic when I learned I could make a career out of helping others do the same.