Keto Spinach and Bacon Frittata
A stunning keto-friendly frittata loaded with fresh spinach, crispy bacon, and melted cheddar cheese.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings4
This frittata is a showstopper that comes together in no time. Perfect for a hearty breakfast or brunch, it's packed with flavor and keeps you full for hours.
With just a handful of ingredients and minimal prep, you can whip up this low-carb dish that feels indulgent but fits perfectly into a keto lifestyle.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 350°F. Grease a 9x9-inch baking dish or individual ramekins with butter or oil.
- In a large skillet, melt the butter over medium heat. Add the diced bacon or chorizo and fry until crispy, about 5-7 minutes.
- Add the fresh spinach to the skillet and stir until wilted, about 2-3 minutes. Remove from heat and set aside.
- In a bowl, whisk together the eggs and heavy cream until well combined. Season with a pinch of salt and pepper.
- Pour the egg mixture into the prepared baking dish or divide among the ramekins.
- Evenly distribute the cooked bacon and spinach over the egg mixture. Sprinkle the shredded cheddar cheese on top.
- Bake in the middle of the oven for 25-30 minutes, until the frittata is set in the center and golden brown on top.
- Let it cool for a few minutes before slicing and serving.
💡 Tips
- For a spicier kick, use chorizo instead of bacon.
- You can substitute cheddar with any hard cheese like gouda or gruyère.
- Let the frittata rest for 5 minutes after baking for cleaner slices.
Inspired by a recipe from Diet Doctor