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+ servings

Parmesean Tomato Frittata

Sara Ayesh
Easy make ahead breakfast!
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Sides and Shareables
Servings 8 Slices


  • 6 Eggs
  • 4 Basil Leaves
  • 1 Yellow Onion
  • 2 Tomatoes on the vine
  • 1/4 Cup Sun-dried tomatoes
  • 1 cup shredded parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 slices turkey bacon or regular bacon


  • Pre heat your oven to 350
  • Cook your bacon and let cool, then chop into small pieces
  • Crack 6 egg into a bowl and whisk together
  • Add in cheese, salt, pepper & stir to combine
  • Cut the onion in half, dice half of it and slice the other half into full circles
  • Sautee the onion in olive oil until translucent, add in 1/4 cup diced tomato (one of the tomatoes off the vine) and 1/4 cup sun-dried tomato cook 3 minutes
  • Grease up a pie pan or 8 inch fry pan with cooking spray or olive oil. Get it good! You want the frittata to slide out.
  • Pour in eggs then stir in tomato/onion mix as well as crumbled bacon. Top with circles of onion and thin slices of the 2nd tomato off the vine.
  • Pop into the oven for 40 minutes until cooked through
  • Top with basil and serve!
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