Easy Keto Spinach Frittata with Bacon
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Looking for a quick and easy, keto breakfast idea? Try this Spinach Frittata Recipe with Goat Cheese and Bacon, it’s delicious, low carb and gluten free!
Breakfast is the most important meal of the day and with this frittata recipe, it will also be the most delicious! The ingredients in this frittata were inspired by my favorite omelet at a little cafe in Los Angeles.
Fresh spinach, creamy goat cheese and crispy bacon are a match made in breakfast heaven! I’ve been making this frittata recipe since 2012 and it’s always a hit.
Whether I make it for Kurt and I to eat for breakfast during the week, or when hosting a girls brunch on the weekend. Everyone loves the flavor of this spinach and bacon frittata!
Table of contents
What you’ll need
- 10 or 12 inch oven-safe skillet – use a 10 inch skillet it you want a smaller overall frittata, but thicker slices. Use a 12 inch skillet for a larger frittata with thinner slices. The images you see pictured in this post are using a 12 inch skillet. A cast iron skillet also works well for this recipe, as it’s always oven-safe.
- Mixing Bowl
- Slotted Spoon
- Bacon – I do not recommend using thick cut bacon for this recipe. If that is what you have on hand, you can use it, just use 4 slices instead of the 6 slices the recipe calls for.
- Large Eggs
- Kosher Salt
- Ground Black Pepper
- Red Bell Pepper
- Spinach – fresh or frozen spinach can be used in this recipe. See more on that below in the frequently asked questions section. If using fresh spinach, I recommend a bag of pre-washed baby spinach for convenience.
- Crumbled Goat Cheese
Step by step instructions
- Preheat the oven to 400°F.
- Whisk the eggs. In a mixing bowl, whisk eggs, milk, salt and pepper together. Set the whisked eggs aside until later.
- Cook the bacon. Chop the slices of bacon. Add the pieces of bacon to a large skillet on the stove over medium high heat. Cook for 8-10 minutes, or until crispy. Use a slotted spoon to remove the bacon from the skillet and transfer it to a paper towel lined plate to drain off any grease.
- Saute the veggies. Keep the remaining bacon grease in the skillet, on the stove, over medium high heat. Add diced onions and diced red peppers. Saute 4-5 minutes. Add the spinach leaves and saute for an additional 2 minutes.
- Put the frittata together. Stir the cooked bacon pieces into the already whisked eggs. Pour the egg mixture into the skillet with the veggies.
- Cook the frittata on the stove. Reduce the heat on the stove to medium and cook the frittata for 5 minutes on the stove.
- Top with cheese and finish in the oven. Add the crumbled goat cheese on top of the frittata. Turn the heat on the stove off and transfer the frittata in the skillet to the preheated oven. Cook for 10-15 minutes in the oven, or until the edges of the frittata are golden brown.
- Quick Tip! If using a 10 inch skillet, the frittata will be thicker, so I recommend going 15 minutes in the oven. If using a 12 inch skillet, I’ve found 10-12 minutes is enough, since the frittata is thinner and will cook through quicker.
Tips, tricks and frequently asked questions
- Can I use frozen spinach in this recipe? Yes, frozen or fresh spinach will work in this frittata. If using frozen spinach, use half the amount, so 1 1/2 cups. Defrost the spinach and squeeze out most of the moisture with paper towels before adding it to the recipe.
- Can I use a different type of cheese? Yes, feta cheese is a good substitute for goat cheese, or you can use shredded cheddar cheese.
- Can I reheat the frittata? Yes, I recommend reheating one or two slices at a time in the microwave. Place 1-2 slices on a plate and into the microwave for 2 minutes to reheat. Then feel free to add any toppings you’d like, such as fresh avocado or tomatoes.
- What if I don’t have an oven-safe skillet? Follow instructions 1-7 below. After the veggies are sautéed, transfer them from the skillet to a 9″ x 13″ baking dish. Stir the bacon into the whisked eggs, then pour this mixture over the veggies in the baking dish. Top with the crumbled goat cheese and place it in the oven at 400°F. Bake the frittata for 15-20 minutes.
- Can you make this frittata vegetarian? Yes, simply omit the bacon and use 1 tablespoon olive oil to saute the vegetables, instead of the bacon grease.
- Is this frittata recipe keto? Yes, there are only 3 net carbs and 4 total carbs per slice of frittata, making this the perfect keto frittata recipe!
What is the difference between a quiche, a frittata and an omelette?
- A frittata has more egg than liquid and no crust. It’s also known as an “open-face omelette”. There’s no flipping or folding a frittata, it’s simply cooked in a skillet on the stove, then transfered to an oven to finish cooking. A frittata is almost always served hot.
- A quiche has a crust and more liquid than egg. It can be served hot or cold. And it’s baked in the oven, instead of cooked on the stove top, like a frittata or omelette.
- An omelette is always cooked on the stove top. The omelette itself is made purely of beaten eggs, sometimes with a small amount of milk or cream added. Other ingredients are folded into the omelette as fillings, instead of cooked with the eggs. An omelette is always served warm.
More keto recipes to try
Looking for more keto recipes? Check out these delicious dishes!
- Egg Muffins
- Baked Chilean Sea Bass
- Zucchini Boats
- Smoked Turkey Breast
- Bacon Wrapped Pork Chops
- Sous Vide Tri Tip
- Low Carb Almond Flour Blueberry Muffins
More breakfast recipes to try
- Sous Vide Egg Bites
- Banana Protein Shake
- Avocado Omelette
- Maple Bacon Muffins
- Crispy French Toast Sticks
Spinach Frittata with Bacon
- 10 large eggs
- ¼ cup milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 slices bacon, chopped (not thick cut)
- ½ cup onion, diced
- ½ cup red bell pepper, diced
- 3 cups spinach
- ¼ cup goat cheese, crumbled
- 1 avocado, sliced
- ¼ cup cherry tomatoes, halved
- 1 tbsp green onions, chopped
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk the eggs, milk, salt and pepper together, set aside.
- Add the chopped slices of bacon to a 10 or 12 inch oven-safe skillet, on the stove over medium high heat.
- Cook the chopped bacon until crispy, 8-10 minutes.
- Use a slotted spoon to remove the bacon from the skillet, place the bacon on a paper towel lined plate to drain off the grease.
- Add the onion and bell pepper to the bacon grease in the skillet, on the stove, over medium high heat.
- Sauté for 4-5 minutes, add the spinach and sauté for an additional 2 minutes.
- Stir the cooked, chopped bacon into the egg mixture, then pour the egg and bacon mixture into the skillet.
- Reduce the heat on the stove to medium and cook the frittata for 5 minutes on the stove.
- Top with the crumbled goat cheese, then transfer the frittata to the oven and cook for an additional 10-15 minutes.
- Remove from the oven, slice and serve topped with avocado slices, cherry tomatoes or diced green onions, if you'd like.
- Nutritional Info: The nutritional information provided does not include the optional toppings.
- Bacon: If using thick sliced bacon, I recommend only using 4 slices, instead of 6.
- Spinach: If using frozen spinach, only use 1 1/2 cups. Defrost the spinach and squeeze out the moisture with paper towels before adding it to the recipe.
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