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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
