Late Summer Frittata With Tomatoes And Fresh Herbs 


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!

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


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

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.

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

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.

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