Advent Day 3: Hospitality in the Details (Bacon/Tomato Frittata with Basil)

Do not neglect to show hospitality to strangers, for by doing that some have entertained angels without knowing it. (Hebrews 13:2)

 During this time of year, we all have certain cues that remind us of Christmas - the colors of red and green, the smells of spices and pine trees, the sounds of bells, the visions of snow and smiles on faces that typically frown.  For some, this reminds them of home, or a beloved grandparent, special times with children long since grown or just the sense of love that pervades our lives at this time of year and makes people a little kinder to one another.

Today's frittata contains ingredients that will provide some of that sense of home, of summer gardens, or trips to grandparents' house.  One of the ingredients is basil, which carries its own unique scent that will bring those things to mind.  Now most of us know basil as simply an herb that we cook in certain foods, often Greek or Italian.  But there's a fascinating legend about basil that raises its stature to one important to Christians.

Empress Helene, the mother of Constantine the Great, discovered the Cross on which Christ was crucified in 326 C.E. At that same place was the flowering basil plant, which she named “Vasiliko”, meaning “of the King.” The story also goes that when the Empress Helene looked under the basil, there were two other crosses as well. Those crosses were used in the crucifixion of the two thieves on either side of Christ. The Empress needed to figure out which cross was the true Cross of Christ. In order to do this, a sick woman was brought to kiss each of the three crosses. When she kissed the True Cross, she was made well immediately.  Now when you see fresh basil, remember this story.  It may give more meaning to the task of planting and nurturing your basil.

Bacon and Heirloom Tomato Frittata with Basil
(From Paleospirit.com)

Ingredients

• 12 large pastured eggs
• 1/2 pound organic bacon (8 slices)
• Heirloom tomatoes in different sizes and colors cut into thick (1/2 inch) slices
• 1 medium red onion, 1/2 sliced thin the other 1/2 diced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon sea salt
• freshly cracked black pepper
• several whole fresh basil leaves, purple or green

Instructions

1. Preheat oven to 350° F
2. In a medium bowl whisk the eggs together and add 1 clove of the minced garlic, chopped basil, chopped parsley, sea salt and black pepper.
3. Cut bacon into 1/4 inch strips and cook in a 10 inch, cast iron skillet until almost crispy and much of the fat has rendered. Using a slotted spoon, scoop out the bacon into a separate dish and reserve.
4. Drain all but two tablespoons of the fat (reserve for future us)
5. Add the diced red onion and cook in the remaining bacon fat on medium heat until soft (about 3 minutes). Add the minced garlic and cook for another minute.
6. Add the bacon back to the pan and spread out evenly.
7. Gently pour the egg mixture into the hot pan and allow to cook on medium until the edges begin to cook and the eggs have cooked about halfway.
8. Gently place the tomato and onion slices on top of the eggs. Top with a few of the fresh basil leaves.
9. Place the skillet in the oven and cook for approximately 20 minutes until the middle of the frittata is cooked. Remove from the oven and let the frittata set up and cool off slightly for about 5 minutes.
10. Top with more fresh basil leaves and and serve warm.

Serves 6-8

The Bacon and Heirloom Tomato Frittata with Basil recipe is a gluten-free, grain-free, nut-free, Whole30 and paleo breakfast recipe.