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- 12 large eggs pastured
- heirloom tomatoes different sizes and colors, cut 1/2 inch slices
- 1 medium red onion 1/2 sliced thin, 1/2 diced
- 2 cloves garlic minced
- 2 tblsp fresh basil chopped
- 1 tblsp fresh parsley chopped
- 1 tsp Himalayan sea salt
- pepper freshly cracked
- basil leaves whole
Ingredients
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1. Preheat oven to 350° F
2. In a medium bowl whisk the eggs together and add 1 clove of the minced garlic, chopped basil, chopped parsley, Himalayan sea salt and black pepper.
3. Add the 1 teaspoon of coconut oil and diced red onion to a 10 inch, cast iron skillet and cook on medium heat until soft (about 3 minutes). Add the minced garlic and cook for another minute.
4. Gently pour the egg mixture into the hot pan and allow to cook on medium until the edges begin to cook and the eggs have cooked about halfway.
5. Gently place the tomato and onion slices on top of the eggs. Top with a few of the fresh basil leaves.
6. Place the skillet in the oven and cook for approximately 20 minutes until the middle of the frittata is cooked. Remove from the oven and let the frittata set up and cool off slightly for about 5 minutes.
7. Top with more fresh basil leaves and serve warm.
Serving Size = 3 ounces