Spring Onion, Cherry Tomato, and Bacon Frittata
Active Time: 20 minutes / Cook Time: 12 minutes
Makes 4 servings
Nutrition Corner: Bacon
Despite the terrible reputation bacon has endured, the negative health implications associated with it are mainly due to the processing of bacon, or the misconception that saturated fat and cholesterol cause heart disease. While factory-farmed, industrial bacon is toxic to our health, grass-fed, organic, nitrate/nitrite free bacon is certainly part of a balanced diet. Bacon contains protein, healthy fats, glutamate, B vitamins, and selenium, to name just a few nutrients.
- 6 slices bacon
- 2 tablespoons ghee or coconut oil
- 3 scallions, ends trimmed off, chopped
- 1 cup cherry tomatoes, quartered
- 8 eggs, lightly beaten
- Fine sea salt and pepper to taste
- Preheat oven to 350 degrees F.
- Place bacon strips flat on a nonstick or cast iron skillet. Turn heat to medium and cook until bacon starts to curl, about 7-8 minutes. Flip bacon and cook to desired crispiness. Remove bacon and most of the bacon grease from skillet, leaving just enough to coat the bottom.
- Return skillet to medium heat and sauté scallions, about 3-4 minutes. Add cherry tomatoes and bacon (crumble the bacon as you add it to the skillet)
- Add beaten eggs, mix thoroughly, and bake in the oven for 10-12 minutes or until the eggs have firmed up and started to puff up lightly.
- Season with salt and pepper to taste.
- Store 2 servings in an airtight container in the fridge, to have for breakfast Day 5.