Bacon and Dill Frittata – Serves 1

Your mother is correct – breakfast is the most important meal of the day!  It fuels you for the activities and tasks that are to come.  It is essential that you obtain balanced intake of carbohydrate, protein, and fat.  An easy way to do so is to consume a bit of everything.  This frittata recipe allows you to do just that sans unnecessary starchy, processed, and sugary carbohydrates!

A frittata is a fancy name for an open faced omelet.  All that is required are chopped veggies, eggs, and other desired products!  I love this recipe because it is easy and tastes phenomenal.  The seasoning addition of dill mixed with the bacon offers a fresh twist to breakfast in place of black or red pepper!  The addition of dill to meals offer may offer antioxidant benefits to help fight the production free radicals that cause cellular damage and promote carcinogen production (cancer).  Who would have thought this herb could do that?!  Another interesting tidbit about dill is that it contains a significant amount of the mineral calcium!  GO DILL!


  • 2 whole eggs
  • 2 slices of bacon (cut in half – so 4 mini slices are produced)
  • 1/3 c red tomatoes, chopped
  • 1/4 c red onions, diced
  • 1 tbsp dill, chopped
  • Salt (as desired)


  1. Heat frying pan (non-stick) under medium heat.  Toss in the bacon slices and cook in normal fashion allowing each side to brown.
  2. Keep the finished bacon in the pan and remove the excess oil.  Toss in the tomatoes and red onion – allow the vegetables to caramelize with the bacon.
  3. Break both eggs into the pain atop the bacon, tomato, and onion mixture.  Allow the eggs to cook as if they were being ‘poached,” and sprinkle the dill evenly atop all ingredients.
  4. Using a spatula remove the finished egg product from the pan.  Start from the area that is most densely covered with the egg white, and transfer it to a plate.
  5. Add salt as desired!
  6. Now you’ve got an open faced omelet otherwise known as a frittata to enjoy!

xxx – Sarah

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