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by Gerri
19
5 from 114 votes
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This delicious, easy-to-make Keto frittata recipe is a tasty, nutritionallycomplete, low-carb breakfast in a pan, loaded with healthy superfoods such as mushrooms, eggs, and spinach. It is also gluten-free.
When making this Keto frittata recipe, use a frying pan that can be used for baking. A cast iron pan is perfect for this. If you don’t have one, a quiche dish is fine.
This keto frittata recipe makes four servings.
Keto Frittata Recipe Ingredients
- 4 slices of Bacon
- 1 cup of Mushrooms, sliced
- 2 tablespoons of Butter
- 4 ounces of Baby Spinach
- 1 cup of Cheddar Cheese, shredded
- 6 Eggs
- ¼ cup of Heavy Cream
- ½ teaspoon of Salt
- ½ teaspoon of Pepper
You don’t have to stick to our ingredients; you can use your imagination to make your own version of this keto frittata.
How To Make Keto Frittata
- Preheat your oven to 180C/355F.
- Place a cast-iron frying pan over high heat.
- Dice the bacon and add to the pan. Saute for 4 minutes, then add the butter.
- Add the mushrooms and saute for another 3 minutes.
- Add the spinach and cook for another 2 minutes, until it has wilted. Turn off the heat.
- Sprinkle the cheddar over the sauteed ingredients.
- Add the eggs, cream, salt, and pepper in a mixing bowl. Whisk until combined.
- Pour the egg mixture into the pan and place the pan into the oven.
- Bake for 20 minutes or until the egg no longer jiggles.
- Remove from the oven, slice into four pieces, and serve.
Keto Frittata
This delicious, easy-to-make Keto frittata recipe is a tasty, nutritionallycomplete, low-carb breakfast in one pan, loaded with healthy superfoods such as eggs and spinach. It is gluten-free and suitable for paleo also. You can make this low-carb breakfast frittata ahead of time for meal prep to eat for lunch, dinner, or as a snack as well—the perfect breakfast for your keto diet, paleo, or gluten-free diet.
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5 from 114 votes
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Course: Breakfast
Cuisine: American, Australian, Italian
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 4 serves
Calories: 426kcal
Author: Gerri
Unit Conversion
US Customary – Metric
Ingredients
- 4 slices bacon
- 1 cup mushrooms sliced
- 2 tablespoons Butter
- 4 ounces baby spinach
- 1 cup Cheddar Cheese shredded
- 6 large eggs
- 1/4 cup Heavy Cream
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
US Customary – Metric
Instructions
Preheat your oven to 180C/355F.
Place a cast iron frying pan over high heat.
Dice the bacon and add to the pan. Saute for 4 minutes then add the butter.
4 slices bacon, 2 tablespoons Butter
Add the mushrooms and saute for another 3 minutes.
1 cup mushrooms
Add the spinach and cook for another 2 minutes, until it has just wilted. Turn off the heat.
4 ounces baby spinach
Sprinkle the cheddar over the sauteed ingredients.
1 cup Cheddar Cheese
In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until combined.
6 large eggs, 1/4 cup Heavy Cream, 1/2 teaspoon Salt, 1/2 teaspoon Pepper
Pour the egg mix into the pan and place the pan into the oven.
Bake for 20 minutes, or until the egg no longer jiggles.
Remove from the oven, slice into 4 pieces and serve.
Notes
Nutrition
Serving: 150g | Calories: 426kcal | Carbohydrates: 3g | Protein: 21g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 358mg | Sodium: 797mg | Potassium: 420mg | Fiber: 0g | Sugar: 1g | Vitamin A: 3740IU | Vitamin C: 8.5mg | Calcium: 283mg | Iron: 2.5mg
How To Store Frittata
How do you store frittata?
Store frittata in the refrigerator for up to three days and reheat it in the microwave. Frittata is unsuitable for freezing.
If you love our keto frittata recipe, try our other Keto Breakfast Recipes
To make this low-carb breakfast Keto Frittata recipe in a larger batch, adjust the serving amounts in our recipe card above.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
19 thoughts on “Keto Frittata Recipe”
This is a wonderfully tasting recipe that is not too difficult. A large iron skillet is helpful.Reply
Thank you for your kind words Jonda. So glad you enjoyed the frittata.
Reply
Delicious!!!!
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Love this Frittata. A simple, quick, and delicious meal!
I did modify it a bit by adding fontina cheese, onion and bell pepper. Very satisfying!
Thank you.Reply
Altered few ingredients to fit my taste, but overall wonderful recipe. Thank you!Reply
Delicious thank you!!!Reply
Swapped out the butter for vegan, milk for almond milk and dairy free cheese and it was absolutely delicious. Thank you for the recipe.
Reply
I made this recipe in a glass pie pan and it came out perfect with little clean up. The only issue I have is the amount of time in the oven, I used a counter top oven and had to add 8 minutes to the cooking time. I also have substituted ham for the bacon and took out the mushrooms and added spinach.Reply
Made this exactly as recipe said. OMG so good. Will def make again. Thank you!Reply
can you transfer mixture from frying pan to baking pan then pour the remainder indegrid. if you don’t have a cast iron pan?
Reply
Hi Julie,
You certainly can.
Reply
Wow, it looks like pizza and I love it so much. Wonderful recipe to eat.
Reply
This recipe was so yummy! Mmmm
Reply
Glad you enjoyed it Kathy! Thanks for stopping by 🙂
Reply
This frittata is SO good! I like to make it on a Sunday and have it for breakfast over the next four days. It’s a great portable option that I can heat up at work. It’s delicious with half an avocado.
Reply
Did you just use button mushrooms or does it matter? Thanks.
Reply
Hi Erin,
I prefer to use button mushrooms, but you can use whichever type you like.
Gerri
Reply
What size iron skillet did you use?
Reply
Hi Charlie,
We used a 10 inch skillet 🙂
GerriReply
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