Sunday frittata of bacon, tomato and basil

This dish is always a hit and great fodder before a morning in the surf or an even better protein boost afterwards or as a tasty snack throughout the day. Always better the next day it will keep for up to 3 days in the fridge.

1 tablespoon macadamia oil
2 onions, peeled, finely sliced
5 bacon rashers, roughly chopped. I prefer Voodoo Bacon
3 sprigs fresh rosemary, stalks removed, finely chopped
8 eggs
Cracked black pepper to taste
Salt to taste
1 tomato, finely sliced
3/4 cup shaved Parmesan
Handful of finely chopped basil

  • Preheat oven to 170 C.
  • Line a baking dish with baking paper.
  • Heat macadamia oil in a large pan over a medium heat
  • Add onion and bacon and cook until the onion is golden (about 5 to 6 minutes)
  • Transfer cooked onion and bacon to lined baking dish
  • Allow to cool
  • Meanwhile, whisk eggs with salt and pepper
  • Pour over the bacon and onion
  • Top frittata with chopped basil, sliced tomato and Parmesan
  • Bake until eggs have set and frittata is cooked through, about 30-40 minutes
  • Or until a skewer inserted into the centre comes out clean
Frittatta

Image: ©2013BradWagner

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