Late Summer Frittata With Tomatoes And Fresh Herbs

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This late summer frittata with tomatoes and fresh herbs has been my go-to egg dish pretty much since it’s been warm enough to wear sandals!

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Made with good-for-you pasture raised eggs, ripe summer tomatoes, savory caramelized shallots, spinach, and fresh parsley for some seriously delicious flavor – it’s a must try!

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- eggs - plain unsweetened almond milk - melted ghee - salt - plenty of freshly cracked black pepper - pinch of chili flakes - large shallots - small tomatoes - fresh herbs

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Preheat oven to 375, or, if you plan to finish stove top skip this step.

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Prep the shallots, tomatoes, arugula, herbs, and whisk the eggs with the almond milk and melted ghee (or alternative fat) so everything is ready to come together quickly.

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In a large 12 inch cast iron skillet, heat 1 1/2 tablespoons ghee over medium high heat.

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Add thinly sliced shallots with a big pinch of salt and cook, stirring often so they don’t burn, until caramelized and soft – about 3 minutes.

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Give this recipe a try! Tap the link for the full recipe details.

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