Recipe: Baked Tomato & Basil Frittata

by Michelle on February 2, 2013 · 4 comments

in Meal

Recipe: Baked Tomato & Basil Frittata 

photo (12)


  • ghee or coconut oil (and extra to grease tray)
  • 1 onion, peeled and chopped roughly
  • 2 cloves of garlic, crushed
  • 10 eggs
  • 3 tbsp. water
  • 3 fresh tomatoes, chopped roughly
  • 1 bunch of basil leaves
  • salt and pepper to taste

How to:

Pre-heat oven to 160 degrees. In a pan add the ghee or coconut oil and cook chopped onion until soft.  Stir in crushed garlic, chopped tomatoes, and salt and pepper and cook for a few minutes until tomatoes are soft. Then beat the eggs and water until you have a smooth consistency. Pour the eggs and cooked tomato + onion combo and the fresh basil  into a greased pan (I used a pyrex container one which was 35cm (length) by 24cm (width) by 7cm (height)). Stir in the fresh basil. Bake for about 30-40 minutes OR until cooked through (it shouldn’t wobble at all once cooked).


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 4 comments… read them below or add one }

Bek @ Crave February 4, 2013 at 3:12 pm

Yum, I love frittatas! too bad my family doesn’t feel the same :P


Linda June 13, 2013 at 8:06 am

I love eggs and am always looking for new ways to prepare them. This was great. Thank you.


Crystal September 20, 2013 at 8:22 am

Do you think I could make this ahead of time and just keep in it the fridge until I’m ready to bake it?


Michelle September 20, 2013 at 8:44 am

Definitely! It just depends on how long you want to keep in the fridge for before you cook it.


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