Tomato Frittatas
From Paleo Breakfast [1] by George Bryant and Abel James
Ingredients
- 4 ripe tomatoes
2 pieces of bacon, cooked and diced
4 eggs
1 tablespoon ghee (clarified butter)
Salt and pepper to taste
Directions
- Preheat the oven to 425ºF. Cut the tops of the tomatoes off. Using a paring knife, spoon, or fork, clean out the inside of each tomato — think of it as creating a tomato ramekin.
- Evenly divide the diced bacon between the four tomatoes. Scramble four eggs separately and pour one by one into each tomato ramekin, right on top of the diced bacon.
- Divide the ghee evenly between the four uncooked eggs and top each egg in a tomato. Sprinkle salt and pepper over the tomatoes to taste.
- Place the tomatoes in a Pyrex baking dish and bake for 40 or 50 minutes until the eggs are cooked through. Enjoy hot.
Source: Calorie Count [2]
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- Four servings
Nutrition
- Calories per serving
- 164