When you’re following a keto diet, finding recipes that are both delicious and simple to make becomes really important.
You don’t want to spend hours in the kitchen every day, but you also don’t want to eat boring food. This keto frittata hits the perfect balance between easy and tasty.
The ingredients list is pretty short and uses things you probably already have in your kitchen. Bacon, fresh mushrooms, spinach, eggs, heavy cream, butter, and cheddar cheese.
Nothing fancy or hard to find. The whole recipe takes less than 30 minutes from start to finish, which is perfect for busy mornings or lazy weekend brunches.
The texture of this frittata is really satisfying too. It’s creamy from the eggs and heavy cream, but also has great texture from the crispy bacon and tender vegetables.
t’s the kind of breakfast that keeps you full for hours, which is exactly what you want when you’re trying to stay in ketosis.
👍 Why You’ll Love This Recipe
Perfect Keto Macros: This frittata has exactly what your body needs on keto. Each serving gives you lots of healthy fats from the eggs, heavy cream, and cheese, plus good protein from the bacon and eggs.
One Pan Wonder: You only need one cast iron pan to make this entire recipe. That means less dishes to wash, less mess in your kitchen, and less time spent cleaning up.
Meal Prep: This frittata is amazing for meal prep because it tastes just as good reheated as it does fresh. You can make one big frittata on Sunday and eat pieces of it all week long. Just cut it into slices and store them in the fridge.
✨ Recipe Ingredients
- 1 cup Mushrooms (sliced)
- 6 Eggs
- 4 oz Bacon (chopped)
- 1/4 cup Heavy Cream
- 1 1/2 tablespoons Butter
- 4 oz Spinach
- 1 cup Cheddar Cheese (shredded) – I recommend this one (amazon)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F. Place a cast iron pan over high heat.
Step 2
Add the bacon and cook for about 5 minutes. Then, add the butter and mushrooms and saute for 3-4 more minutes.
Step 3
Add the spinach and cook until it wilts – about 2-3 minutes. Then, turn off the heat and add the shredded cheddar cheese on top.
Step 4
Add the eggs, cream, black pepper, and salt to a medium mixing bowl and whisk well.
Step 5
Pour the mixture into the pan. Bake in the oven for 18-20 minutes. Slice and enjoy!
💡Tips
1. Use a Cast Iron Pan
The type of pan you use really matters for this frittata. Cast iron is the best choice because it can go from stovetop to oven without any problems.
It also heats evenly and holds heat well, which means your frittata will cook perfectly. The heavy bottom prevents hot spots that could burn your bacon or eggs.
If you don’t have cast iron, you can use an oven-safe skillet, but make sure the handle can go in the oven too. Some skillets have plastic handles that will melt.
2. Don’t Skip the Heavy Cream
The heavy cream is what makes this frittata creamy and rich instead of just being like scrambled eggs.
It adds the fat content you need for keto, and it makes the texture much better. When you whisk the eggs with the cream, you’re creating a custard-like mixture that will set beautifully in the oven.
Don’t try to substitute milk or half-and-half because they have more carbs and less fat. The cream also helps the eggs cook more gently, so you won’t end up with rubbery or tough eggs.
3. Squeeze Out Excess Water from Spinach
Fresh spinach contains a lot of water, and if you don’t remove it, your frittata will be watery and soggy.
After the spinach wilts in the pan, use a wooden spoon to press it against the sides of the pan to squeeze out as much water as possible.
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FAQ
Can I make this without bacon?
Yes, you can definitely make this frittata without bacon. The bacon adds great flavor and extra fat for your keto macros, but it’s not required for the recipe to work.
Keto Frittata
Print RecipeIngredients
- 1 cup Mushrooms sliced
- 6 Eggs
- 4 oz Bacon chopped
- 1/4 cup Heavy Cream
- 1 1/2 tablespoons Butter
- 4 oz Spinach
- 1 cup Cheddar Cheese shredded – I recommend this one (amazon)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Start by preheating the oven to 350°F. Place a cast iron pan over high heat.
- Add the bacon and cook for about 5 minutes. Then, add the butter and mushrooms and saute for 3-4 more minutes.
- Add the spinach and cook until it wilts – about 2-3 minutes. Then, turn off the heat and add the shredded cheddar cheese on top.
- Add the eggs, cream, black pepper, and salt to a medium mixing bowl and whisk well.
- Pour the mixture into the pan. Bake in the oven for 18-20 minutes. Slice and enjoy!
Delicious