Spinach and Bacon Keto Frittata
A nutritious one-pan keto frittata loaded with eggs, baby spinach, mushrooms, cheddar cheese, and crispy bacon—ideal for a quick low-carb breakfast or anytime meal.
Equipment
- 1 Cast‑iron skillet
Ingredients
Frittata Base
- 1 slice bacon
- 1/4 cup mushrooms
- 1/2 tbsp butter
- 1 oz baby spinach
- 1/4 cup cheddar cheese
- 2 large eggs
- 1/8 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Heat a cast‑iron skillet over medium heat. Add the bacon and cook until crispy, then add the butter.
- Add the sliced mushrooms and sauté until softened, about 3 minutes.
- Stir in the baby spinach and cook until wilted, about 2 minutes. Turn off the heat.
- Sprinkle shredded cheddar cheese over the sautéed ingredients.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Pour the egg mixture into the skillet and transfer to the preheated oven.
- Bake for about 15–20 minutes, or until the frittata is set and golden brown.
- Let cool slightly, then slice into 4 servings and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as needed. To make dairy‑free, substitute the cream with coconut cream and use dairy‑free cheese alternatives.
Nutrition
Serving: 1servingCalories: 514kcalCarbohydrates: 5gProtein: 24gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 463mgSodium: 1131mgPotassium: 475mgFiber: 1gSugar: 2gVitamin A: 4105IUVitamin C: 9mgCalcium: 310mgIron: 3mg
Tried this recipe?Let us know how it was!