Snowy Day Keto Frittata (Printable)
Low-carb frittata loaded with spinach, bacon, and cheese for a warming meal any time.
# List of ingredients:
→ Vegetables
01 - 1 cup chopped baby spinach
02 - 1/2 cup diced red bell pepper
03 - 1/4 cup sliced green onions
04 - 1/2 cup sliced cremini mushrooms
→ Meats
05 - 4 slices chopped bacon
→ Dairy
06 - 8 large eggs
07 - 1/4 cup heavy cream
08 - 1/2 cup shredded cheddar cheese
09 - 1/4 cup grated Parmesan cheese
→ Pantry
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat the oven to 375°F.
02 - In a 10-inch ovenproof skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon fat in the skillet.
03 - Add olive oil to the skillet. Sauté mushrooms, bell pepper, and green onions for 3 to 4 minutes until softened. Stir in spinach and cook until wilted, about 1 minute.
04 - In a large bowl, whisk together eggs, heavy cream, garlic powder, salt, and black pepper. Stir in shredded cheddar and grated Parmesan cheeses.
05 - Return cooked bacon to the skillet with the vegetables and spread evenly. Pour the egg mixture over the vegetables and bacon, gently stirring to distribute evenly.
06 - Cook the mixture on the stovetop for 2 to 3 minutes until the edges begin to set.
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes until the center is just set and lightly golden.
08 - Remove from the oven, let cool for 5 minutes, then slice and serve.
# Expert Advice:
01 -
- It's keto-friendly and actually fills you up, no afternoon crash.
- The whole thing comes together in under an hour, and most of that is just oven time.
- Bacon and cheese in every bite, because why not.
- Makes great leftovers that don't taste sad the next day.
02 -
- Don't skip the stovetop cooking step; it sets the bottom layer so the frittata doesn't end up custard-like in the middle.
- An ovenproof skillet is non-negotiable—if yours has a plastic handle, wrap it in foil before putting it in the oven.
- The frittata will continue to cook slightly after you pull it out, so take it out when it looks almost but not quite set in the very center.
03 -
- Don't crowd the skillet when sautéing vegetables; let them cook in a single layer so they brown instead of steam.
- If your oven runs hot, cover the frittata loosely with foil after about 12 minutes to prevent the top from browning too fast while the center finishes cooking.