Prep time: 10 minutes Cooking time: 50 minutes Servings: 4


4 ripe tomatoes. cut the tops off 4 eggs

4 slices bacon. cooked and diced

1 Tbsp ghee Salt and pepper to taste Fresh arugula for garnish


– Preheat the oven to 425°F/200°C.

– Clean or scrape the inside of tomato using a spoon. to make a presentable tomato ramekin.

– Divide diced bacon on each tomato ramekin.

– Meanwhile. scramble the eggs and divide them evenly on each tomato ramekin. Alternatively. crack each egg on each tomato ramekin if you like poached egg.

– Divide ghee and top each tomato evenly and season each tomato with salt and ground black pepper.

– Place or arrange tomatoes evenly on a glass baking dish and bake until eggs are fully cooked. about 45 minutes.

– Place tomato frittatas on a serving platter with a garnish of fresh arugula.

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