Bacon and Heirloom Tomato Frittata

Bacon and Heirloom Tomato Frittata


Bacon and Heirloom Tomato Frittata

  • 6 large pastured eggs – Use 8 eggs if you use a 12 inch skillet.
  • 1/2 pound smoked bacon (8 slices)
  • Heirloom tomatoes in different sizes and colors cut into thick (3/8 inch) slices
  • 1 medium red onion, 1/2 sliced thin the other 1/2 diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon sea salt
  • freshly cracked black pepper
  • several whole fresh basil leaves, purple or green

Preheat oven to 350° F

To avoid a soggy crust later on, you need to get rid of some of their liquid. Here is what we do at the Beechwood Inn: Slice the tomatoes into 3/8 slices. Place the sliced tomatoes on a rack on a sheet pan and sprinkle them with the sea salt. Put it in a warming drawer or oven at about 140 degrees for 2 hours. Don’t throw away the tomato water, it makes great sauces.

In a medium bowl whisk the eggs together and add 1 clove of the minced garlic, chopped basil, chopped parsley, sea salt and black pepper.

Cut bacon into 1/4 inch strips and cook in a 10 inch iron skillet until almost crispy and much of the fat has rendered. Using a slotted spoon, scoop out the bacon into a separate dish and reserve.

Drain all but two tablespoons of the fat (reserve for future use)

Add the diced red onion and cook in the remaining bacon fat on medium heat until soft (about 3 minutes).  Then add minced garlic and cook for another minute.

Next add the bacon back to the pan and spread out evenly.

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.

Gently place the tomato and onion slices on top of the eggs. Top with a few of the fresh basil leaves.

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.

Top with more fresh basil leaves and serve warm.

Recommended Frittata Flavor Combinations for Other Variations:
  • Spinach, artichoke and feta cheese
  • Broccoli, cheddar and green onion
  • Cremini mushrooms, arugula and goat cheese
  • Cherry tomatoes, zucchini, mozzarella and basil

Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.

Serves 6-8

The Bacon and Heirloom Tomato Frittata with Basil recipe is a gluten-free, grain-free, nut-free.

Chefs David and Gayle Darugh

Take a look at our heirloom tomato patch:

Best Chefs America - Gayle Darugh


Best Chefs America - David Darugh