Keto Frittata Recipe
A rich, cheesy one-pan keto frittata made with bacon, mushrooms, spinach, and cheddar. Just 3g net carbs per serving, 21g of protein, and ready in 40 minutes. Gluten-free, easily made dairy-free, and perfect for meal prep.
Servings: 4 serves
Calories: 426kcal
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-label]
STORING: Store frittata in the refrigerator for up to three days and reheat it in the microwave. Frittata is unsuitable for freezing.
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
