Frittata of bacon, tomato and basil

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

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Frittata of bacon, tomato and basil

  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4-6 1x
  • Diet: Gluten Free


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How to make a frittata of bacon, tomato and basil

1 tablespoon macadamia oil
2 onions, peeled, finely sliced
5 bacon rashers, gluten free, roughly chopped
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


  1. Preheat oven to 170 C.
  2. Line a baking dish with baking paper.
  3. Heat macadamia oil in a large pan over a medium heat
  4. Add onion and bacon and cook until the onion is golden (about 5 to 6 minutes)
  5. Transfer cooked onion and bacon to lined baking dish
  6. Allow to cool
  7. Meanwhile, whisk eggs with salt and pepper
  8. Pour over the bacon and onion
  9. Top frittata with chopped basil, sliced tomato and Parmesan
  10. Bake until eggs have set and frittata is cooked through, about 30-40 minutes
  11. Or until a skewer inserted into the centre comes out clean
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes



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