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


  • 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


  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.)

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Cindi Lockhart


Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

I truly believe we need not fall victim to our family’s genetics. Rather, we have the choice and power to direct the destiny of our health and weight, based on the way we eat, move and live our life. I’m here to help you navigate that journey.

Seeing and hearing the results from my clients is what brings me to work every day. There’s nothing better than a client telling me they no longer suffer from the symptoms that plagued them for years and that their healthy journey was so easy and enjoyable.