Keto frittata with fresh spinach

Keto frittata with fresh spinach

This gorgeous dish looks beyond impressive, yet is amazingly simple to make! Spinach, eggs, sausage or bacon, and veggies magically combine into a divine feast for the eyes…and the tummy. It’s keto gold!

Keto frittata with fresh spinach

This gorgeous dish looks beyond impressive, yet is amazingly simple to make! Spinach, eggs, sausage or bacon, and veggies magically combine into a divine feast for the eyes…and the tummy. It’s keto gold!
USMetric
4 servingservings

Ingredients

  • 5 oz. 150 g diced bacon or chorizo
  • 2 tbsp 2 tbsp butter, for frying
  • 8 oz. 225 g fresh spinach
  • 8 8 eggeggs
  • 1 cup 225 ml heavy whipping cream
  • 5 oz. 150 g (325 ml) shredded cheese
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Fry the bacon in butter on medium high heat until crispy. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
  3. Whisk the eggs and cream together and pour into a greased baking dish (9x9 inches) or in individual ramekins.
  4. Add the bacon, spinach and cheese on top and place in the middle of the oven. Bake for 25–30 minutes or until set in the middle and golden brown on top.

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Tip!

Try with shredded green or red cabbage with a homemade dressing. Delish!

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105 comments

  1. Matt
    coconut milk
  2. Angela
    Changes I made: Bacon makes its own oil, so I skipped the butter in the frying part - I've made it with chorizo and hot pork sausage and I've also deleted the bacon on occasion (still didn't use butter to fry the other meats) - all yummy. I used coconut milk instead of cream and a mix of mozzarella and cheddar cheese. If you like a little heat, try incorporating pepper jack cheese. Enjoy!
  3. April
    I just started on Keto last week and I made this because I was tired of the taste of pan-fried eggs every morning and this looked easy. OMG! Not only was it super easy to make, it came out perfect, pretty, and delicious! Thanks for sharing. Will make this again and again!
  4. Max
    This recipe is terrible. Cooked in oven for additional time and it still came out as half cooked slop.
    Reply: #108
  5. Autum
    Wow, I love this recipe. I made quiches all the time prior to going low-carb and despite it being called a frittata, this is a wonderful low-carb quiche. It's very easy to make and came together really quickly. The cook time listed is a little wonky. I started my timer at 20 minutes and then increased the time by 6-8 minute increments until it was fully cooked. I think after everything it probably took around 35 - 40 minutes to fully set. All you have to do to make sure that it's cooked is watch it and jiggle it from time to time. If the middle does not jiggle, it is set. Once it did set, it turned out perfect. Lightly browned on top, a more custard consistency where there was a lot of egg. It says you get 4 servings out of a 9-inch pan (I used a pie pan), but they are pretty large servings and it's very filling. The next time I make this I will cut it into at least 6 servings. HUGE time saver and great for meal prep.
  6. TangoCharlie
    BUY A COMMERCIAL-GRADE VACUUM SEALER! (and do it now)

    A list of benefits, from a long-time user:

    * Readily available leftovers WILL keep you out of fast food joints. (Buy one for this reason alone.)
    * COOK in bulk. On your time! (Cooking 10 lbs of meat at on a Sunday afternoon is WAAAAAY more efficient than cooking 2 lbs a night over 5 nights! If you work outside the home, or have kids, and your time is limited… this is a game-changer.)
    * Have VARIETY in your leftover selection. (Craving Salmon? Maybe a bbq'd pork-chop? Breakfast casserole? Freaking SOUP!?!? Grab it from the freezer and go! Once you get in the habit of saving ALL leftovers, you'll have a pretty cool variety of already-prepared food at your fingertips. HAVING to eat the same thing you ate last night, is borrrrr-iiiing. Eating it when you're actually craving it again never gets old.)
    * PURCHASE food in bulk and cook it later. (Bulk foods are cheaper. And, if you hunt or fish, saving your harvest is easy.)
    * Keep perishable foods longer. (FRESH guacamole you made 5 days ago will blow your mind!)
    * Portion Control is SO easy (Use a cheap digital scale if you’re OCD.)
    * Vacuum-sealed leftovers are SO much tastier than foil-wrapped, plastic-wrapped or tupperware'd. (This should be higher on the list.)
    * Commercial bags are STUPID cheap. (Literally 1,000 bags for 50 bucks. That's 5 CENTS a bag!!! The rolls of crappy bag material is where the consumer-grade sealers get expensive.)
    * NO tupperware-type containers to clean or store! (If there’s no kitchen sink handy at the office, or if office fridge space is limited, this is GOLD.)
    * Marinade in a fraction of the time.
    * Two words: Sous vide!
    * And lastly, yes... you can vacuum-seal liquids (in a commercial, chamber-type vacuum).

    Vacmaster (I have the VP215) or VacPak-it are two good brands. Use a cheap Foodsaver if you can't afford the others... but if you can, DO! If you incorporate a vacuum sealer into your normal routine, the commercial route WILL pay for itself pretty quickly.

    -TangoCharlie

  7. Viviana Uceta
    Hola, como se prepara la crema batida pesada?
  8. Becki
    Sounds like you’re the only one that had a problem with this recipe out of over 100 comments. Did you follow it to s “T”. Same size pan/ingredients?
  9. Lucie
    I made it with unsweetened almond milk. It was delicious!
  10. Tera
    Do you have to use bacon, or is the another substitute?
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