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Sun-Dried Tomato Bacon Frittata with Garlic Aioli

by Livestrong_Recipes  |  Jan 29, 2019

Sun-Dried Tomato Bacon Frittata with Garlic Aioli
Photo Credit: Primal Kitchen
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • 45 m

This moist and savory frittata is not only Whole30 compliant but also keto-friendly. Packed with sun-dried tomatoes, fresh basil, sugar-free bacon, this sophisticated, yet simple, the dish makes staying in feel like a real treat. Serve this with a handful of arugula tossed in a lemon vinaigrette and you've got a nutrient-dense, tasty brunch.



  • 10 large whole egg
  • 1/4 tsp Kosher Salt
  • 8 tbsp Basil, fresh
  • 4 piece sun-dried tomatoes
  • 2 pieces Sugar Free Bacon
  • 1 tbsp Avocado Oil
  • 1 tbsp Aioli, Roasted Garlic


1 Preheat oven to 300 ºF/150 ºC.
2 Whisk eggs with salt. Set aside.
3 Drizzle Primal Kitchen Avocado Oil into a 10-inch (25 cm), ovenproof sauté pan. Turn to medium heat.
4 Add in tomatoes and cooked bacon, and sauté until the tomatoes are just heated through (about two minutes).
5 Stir in the eggs and basil, keeping the pan on the burner for just a few minutes until the eggs have set.
6 Immediately transfer the pan to the oven.
7 Bake 25 to 35 minutes, or until egg is set in the middle.
8 Remove the pan from the oven, and let it stand for five minutes.
9 Slice and serve with a dollop of garlic aioli.