Low Carb Bacon Spinach Frittata Recipe

Introduction

This delicious low carb frittata is a perfect protein-packed meal for breakfast or lunch. It’s quick to prepare, uses simple ingredients like eggs, bacon, and vegetables, and fits nicely into a keto or low-carb lifestyle. Plus, it makes great meal prep for the week ahead.

Ingredients

• 8 ounces chopped bacon
• 3 cups baby spinach (tightly packed)
• 8 large eggs at room temperature
• 1/4 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup halved cherry tomatoes
• 1 cup shredded cheese

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Generously grease a 9-inch pie dish and set it aside.
2. Step 2: Cook the bacon in a non-stick pan over medium heat until crispy, about 2 minutes. Transfer to paper towels to drain excess oil.
3. Step 3: Using the same pan with leftover bacon fat, sauté the baby spinach until wilted. Transfer spinach to a plate with the cooked bacon.
4. Step 4: In a large bowl, whisk together the eggs and heavy cream. Season with garlic powder, salt, and black pepper. Add bacon, spinach, cherry tomatoes, and shredded cheese, then mix well.
5. Step 5: Pour the mixture into the greased pie dish, smoothing the top. Bake for 15-17 minutes, or until the center is just set. Watch closely to prevent overcooking.
6. Step 6: Remove from oven and let the frittata rest a few minutes to firm up. Slice and serve warm, either on its own or with a fresh salad.

Tips & Variations

• Swap bacon for ham, pancetta, or turkey bacon, or use sautéed mushrooms for a vegetarian option.
• Try different leafy greens like kale, Swiss chard, or arugula instead of spinach.
• Use half-and-half or coconut cream instead of heavy cream for variation.
• Replace cherry tomatoes with bell peppers, zucchini, or broccoli florets, pre-cooked until tender.
• Choose melting cheeses such as cheddar, mozzarella, Swiss, or Gruyere, avoiding fresh cheeses as the main cheese.
• Always use room temperature eggs for even cooking; warm them in water for 5-10 minutes if needed.
• Cook over medium-low heat and finish under the broiler briefly for a golden top without rubbery texture.

Storage

Store leftover frittata slices in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 3 months. Reheat in the microwave for 30-45 seconds or in a 350°F oven for about 10 minutes, ideally after bringing to room temperature for more even warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata vegetarian?

Yes! Replace bacon with sautéed mushrooms or other vegetables to keep it vegetarian while maintaining a delicious hearty texture.

What type of cheese is best for a frittata?

Use cheeses that melt well like cheddar, mozzarella, Swiss, or Gruyere. Avoid fresh cheeses like feta or goat cheese as your main cheese since they don’t melt as well.

Low Carb Bacon Spinach Frittata Recipe

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★★★★★

4.6 from 372 reviews

• Author: Harper
• Total Time: 25-35 minutes
• Yield: 6 servings 1x
• Diet: Low Carb

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Description

This Delicious Low Carb Frittata is a keto-friendly, protein-packed breakfast or lunch option that combines crispy bacon, fresh baby spinach, cherry tomatoes, and melted cheese in a fluffy egg base. Ready in just 30 minutes, it’s a convenient one-pan meal perfect for meal prepping and satisfying your hunger all day long without relying on carbs.

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Ingredients

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Main Ingredients

• 8 ounces chopped bacon
• 3 cups baby spinach (tightly packed)
• 8 large eggs at room temperature
• 1/4 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup halved cherry tomatoes
• 1 cup shredded cheese (cheddar, mozzarella, Swiss, or Gruyere)

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Instructions

1. Prepare the Oven and Pie Dish: Preheat your oven to 180°C (350°F). Generously grease a 9-inch pie dish to prevent sticking and set it aside.
2. Cook the Bacon: Heat a non-stick pan over medium heat and add the chopped bacon. Cook until crispy, about 2 minutes. Remove bacon and drain on paper towels to absorb excess fat.
3. Sauté the Spinach: Using the residual bacon fat in the same pan, add the baby spinach and sauté until wilted, which takes just a few moments. Transfer spinach to a plate along with the cooked bacon.
4. Prepare the Egg Mixture: In a large bowl, whisk together the 8 large eggs and 1/4 cup heavy cream until well combined. Season with garlic powder, salt, and black pepper. Fold in the cooked bacon, sautéed spinach, halved cherry tomatoes, and shredded cheese, mixing evenly.
5. Assemble and Bake: Pour the egg mixture into the prepared greased pie dish, smoothing the top for even cooking. Bake in the preheated oven for 15-17 minutes until the center is just set but still slightly jiggly.
6. Cool and Serve: Remove the frittata from the oven and allow it to rest for a few minutes to firm up. Slice and serve warm, optionally alongside a fresh salad or avocado for a complete meal.

Notes

• Ensure eggs are at room temperature before whisking to promote even cooking.
• Cook bacon until crispy and drain well to avoid greasy frittata.
• Drain excess water from sautéed spinach to prevent a watery texture.
• Cook over medium heat and avoid high temperatures to prevent rubbery eggs.
• Keep an eye on the oven to avoid overcooking; the center should be slightly jiggly when done.
• Frittata stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
• Reheat slices in the microwave for 30-45 seconds or in a 350°F oven for 10 minutes for best texture.

• Prep Time: 10-15 minutes
• Cook Time: 15-20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: low carb frittata, keto breakfast, healthy breakfast, meal prep, baked eggs, bacon frittata, low carb recipes, protein breakfast