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Late Summer Frittata with Tomatoes and Fresh Herbs {paleo + vegetarian}

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  • Author: Nyssa Tanner
  • Total Time: 25 minutes
  • Yield: about 6 servings 1x


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! 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!


  • 12 eggs 
  • 1/2 cup plain unsweetened almond milk (or another milk of choice) 
  • 2 tablespoons melted ghee (or coconut oil/lard/olive oil) – skip if adding any cheese 
  • 1 teaspoon salt
  • plenty of freshly cracked black pepper 
  • pinch of chili flakes 
  • 1 1/2 tablespoons ghee / coconut oil or avocado oil
  • 2 large shallots, cut in half lengthwise and thinly sliced (about 1 cups worth)
  • about 2 cups small tomatoes, cut in half 
  • 1/4 cup fresh herbs, chopped (fresh parsley, dill or basil are all good options) 
  • 2 cups arugula or spinach, roughly chopped 
  • Optional add-in’s: deli turkey, bacon, sausage, goat cheese, feta cheese, or another cheese / protein of choice


(See notes below for alternative instructions using a pie dish instead of a cast iron skillet)

  1. Preheat oven to 375, or, if you plan to finish stove top skip this step.
  2. 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. If you decide you’d like to add some cheese, skip adding the extra fat to the egg mixture. 
  3. In a large 12 inch cast iron skillet, heat 1 1/2 tablespoons ghee over medium high heat. 
  4. 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. 
  5. When shallots are nice and caramelized, add tomatoes and cook for just a couple minutes, leaving them untouched so they have a chance to blister in the hot pan. 
  6. Add herbs and arugula and stir to just barely wilt. 
  7. Immediately pour eggs into the skillet. 
  8. Let it sit on the stove top for about a minute or two, then move to the oven. 
  9. Let it cook for about 10-12 minutes, until eggs have just set and the middle is no longer wobbly (that’s the technical term 😉 Keeping in mind that because the cast iron pan gets super hot, it will continue to cook a little bit even after you take it out of the oven. 
  10. Give the frittata a few minutes to rest before cutting or sliding out of the pan. 


If making frittata in a pie dish:

  1. Grease pie dish with plenty of fat to keep the frittata from sticking.
  2. Preheat oven to the same temperature and prepare egg mixture and shallots, tomatoes, greens and herbs stove top as specified in instructions above.
  3. When shallots, tomatoes, greens and herbs are finished, transfer them to your greased pie dish and pour in egg mixture.
  4. Bake in the oven for about 20-25 minutes until eggs are completely set and top is starting to brown.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes