This bacon tomato basil frittata is a wholesome, high-protein meal perfect for breakfast, brunch or a light dinner. Made with free-range eggs, ripe tomatoes, fresh basil and crispy bacon, it’s naturally gluten-free and ideal for meal prep. Delicious served warm or cold, this nourishing frittata is sure to become a family favourite.

Why you’ll love this recipe

• High in quality protein to support muscle health and satiety.
• Naturally gluten-free and easy to prepare.
• Perfect for breakfast, brunch, lunch or a light dinner.
• Great for meal prep and lunchboxes.
• Rich in vitamins, minerals and healthy fats.
• Ready in under an hour using everyday ingredients.

Therapeutic notes

Eggs provide complete protein together with choline, an essential nutrient that supports brain function, liver health and healthy cell membranes. Tomatoes contribute lycopene, a powerful antioxidant linked with cardiovascular health, while fresh basil supplies vitamin K and protective plant compounds. Enjoying protein-rich meals earlier in the day may help improve satiety and support healthy blood sugar regulation.

Nutrition

• High protein
• Naturally gluten-free
• Low carbohydrate
• Rich in choline
• Source of vitamin D
• Rich in selenium
• Supports muscle maintenance
• Blood sugar friendly
• Suitable for meal preparation

FAQs

Can I make this frittata ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Enjoy cold or gently reheat before serving.

Can I freeze a frittata?

Yes. Slice into portions, wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make this vegetarian?

Absolutely. Simply omit the bacon or replace it with grilled mushrooms, roasted vegetables or sautéed spinach.

Why is my frittata watery?

Overly juicy tomatoes can release excess moisture. Remove some seeds or roast the tomatoes first for the best texture.

Can I add other vegetables?

Yes. Zucchini, asparagus, roasted pumpkin, capsicum, mushrooms and spinach all work beautifully.

This frittata is always a hit and great for a morning in the surf or even better as a protein boost afterwards or as a tasty snack throughout the day. Always better the next day; it will keep for up to 3 days in the fridge.

Bacon, tomato and basil frittata

Recipe by Samantha Gowing

• Total Time0 hours
• YieldServes 4-6 1x
• DietGluten Free

This wholesome bacon, tomato and basil frittata is a simple, protein-rich meal perfect for breakfast, brunch or a light dinner. Made with free-range eggs, fresh basil, ripe tomatoes and crispy bacon, it’s naturally gluten-free and ideal for meal preparation. Delicious served warm or cold, it’s a nourishing recipe the whole family will enjoy.

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Print Recipe

Ingredients

Scale 1/2x1x2x3x

1 tablespoon macadamia oil

2 onions, peeled, finely sliced

5 bacon rashers, gluten free, roughly chopped

3 sprigs fresh rosemary, stalks removed, finely chopped

8 eggs

Cracked black pepper to taste

Salt to taste

1 tomato, finely sliced

3/4 cup shaved Parmesan

Handful of finely chopped basil

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Instructions

1. Preheat oven to 170 C.
2. Line a baking dish with baking paper.
3. Heat macadamia oil in a large pan over a medium heat
4. Add onion and bacon and cook until the onion is golden (about 5 to 6 minutes)
5. Transfer cooked onion and bacon to lined baking dish
6. Allow to cool
7. Meanwhile, whisk eggs with salt and pepper
8. Pour over the bacon and onion
9. Top frittata with chopped basil, sliced tomato and Parmesan
10. Bake until eggs have set and frittata is cooked through, about 30-40 minutes
11. Or until a skewer inserted into the centre comes out clean

Notes

• Use free-range eggs for the best flavour, colour and nutritional value.
• Cook the bacon until just crisp before adding it to the egg mixture to prevent excess moisture.
• Choose firm, ripe tomatoes and remove any excess seeds if they’re particularly juicy to avoid a watery frittata.
• Tear the basil leaves rather than chopping them to preserve their delicate aroma.
• Don’t overbake. The centre should still have a slight wobble when removed from the oven, as it will continue cooking while resting.
• Allow the frittata to rest for 5–10 minutes before slicing to help it set and make serving easier.
• Add crumbled feta, baby spinach, mushrooms or roasted capsicum for extra flavour and nutrition.
• Leftovers are delicious served cold in lunchboxes, picnics or as a protein-rich snack the next day.

 

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• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Category: Eggs
• Method: Bake
• Cuisine: Modern Australian