This delicious, easy-to-make keto frittata is a nutritionally complete, low-carb breakfast option packed with healthy superfoods like mushrooms, eggs, and spinach. It’s also gluten-free and can be enjoyed for lunch, dinner, or a snack.
If you love this recipe, you’ll love my easy keto omelet, delicious cauliflower fritters, and fluffy keto pancakes.
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.
Key Ingredients and Substitutions
Refer to the recipe card for a printable list of ingredients.
- Bacon: Provides flavor and healthy fats. You can substitute bacon with sausage, shame, chicken, or pancetta. Omit meat for a vegetarian option.
- Mushrooms: Use your favorite variety or swap with other vegetables like spinach, bell peppers, or onions. I used sliced button mushrooms for this frittata.
- Eggs: The base of the frittata. Use high-quality, pasture-raised eggs for optimal nutrition.
- Spinach: I used baby spinach its great for adding essential vitamins and minerals and another texture and color to your dish.
- Heavy Cream. Adds richness and creaminess. For dairy-free options, substitute with coconut cream or full-fat almond milk.
- Cheese: Choose a full-flavored cheese like cheddar, gruyere, or parmesan. If needed, opt for dairy-free cheese alternatives. I used cheddar for this recipe.
Feel free to customize this recipe with your favorite ingredients. Some popular additions include feta cheese, mozzarella cheese, red bell pepper, brie cheese, garlic, diced ham, or parmesan cheese.
How To Make Keto Frittata
Step-by-Step Instructions
- Preheat oven: to 180°C/355°F.
- Sauté ingredients: In a cast-iron skillet over high heat, cook diced bacon until crispy. Add butter and sauté sliced mushrooms until softened. Stir in spinach and cook until wilted.
- Assemble frittata: Sprinkle cheese over the sautéed ingredients. In a separate bowl, whisk together eggs, cream, salt, and pepper. Pour the egg mixture into the skillet.
- Bake: Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set and golden brown.
- Serve: Slice and enjoy warm.
Tips and Variations
- For extra flavor, try adding a pinch of dried parsley or garlic powder to the egg mixture.
- If you don’t have heavy cream, you can substitute half and half.
- To make this recipe ahead of time, simply store the cooked frittata in the refrigerator and reheat it when ready to serve.
Frequently Asked Questions
Feel free to use any cheese that you enjoy. Some popular options include mozzarella, feta, brie, or parmesan cheese.
Yes, you can easily omit the bacon or substitute it with another protein source like sausage, ham, or cooked chicken.
How To Store Frittata
Store frittata in the refrigerator for up to three days and reheat it in the microwave. Frittata is unsuitable for freezing.
Keto Frittata
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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
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
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.
This is a wonderfully tasting recipe that is not too difficult. A large iron skillet is helpful.
Thank you for your kind words Jonda. So glad you enjoyed the frittata.
Delicious!!!!
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.
Altered few ingredients to fit my taste, but overall wonderful recipe. Thank you!
Delicious thank you!!!
Swapped out the butter for vegan, milk for almond milk and dairy free cheese and it was absolutely delicious. Thank you for the recipe.
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.
Made this exactly as recipe said. OMG so good. Will def make again. Thank you!
can you transfer mixture from frying pan to baking pan then pour the remainder indegrid. if you don’t have a cast iron pan?
Hi Julie,
You certainly can.
Wow, it looks like pizza and I love it so much. Wonderful recipe to eat.
This recipe was so yummy! Mmmm
Glad you enjoyed it Kathy! Thanks for stopping by 🙂
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.
Did you just use button mushrooms or does it matter? Thanks.
Hi Erin,
I prefer to use button mushrooms, but you can use whichever type you like.
Gerri
What size iron skillet did you use?
Hi Charlie,
We used a 10 inch skillet 🙂
Gerri