Looking for a new high-protein, low-carb breakfast treat? Dig into this baked tomato frittata. Scrambled egg, a sprinkle of diced bacon, and a drop of ghee (clarified butter) all bake right into a tiny tomato ramekin for a savory Paleo breakfast treat with just the right hint of sweetness. Ghee is a paleo and Ayurvedic staple ingredient that is prepared by boiling butter and removing the milk solids. You should be able to find it at your local health food store, but if not, you can make your own ghee at home.
With more than 10 grams of protein, this tomato frittata the perfect way to fuel your body after a tough morning workout, but they're also elegant enough to bake up for a healthy brunch gathering. Keep reading to learn how to make this simple recipe.
4 ripe tomatoes
2 pieces of bacon, cooked and diced
1 tablespoon ghee (clarified butter)
Salt and pepper to taste
- 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.
- Four servings
- Calories per serving