This delicious Keto Frittata packs 14 grams of protein, and per slice, 2 net grams of carbs, and takes only 30 minutes to prepare! It's loaded with smoked sausage, thick-cut bacon, mushrooms, spinach, and sharp cheddar cheese, which means your whole family will love it too!
Why This Recipe Works
This Keto Frittata recipe is definitely a beginner recipe and easy enough for anyone to pull off! Although it's low carb and gluten-free, no one will guess because it's so creamy and delicious. It can be served at a fancy brunch, but simple enough to prepare for one. So if you're trying to keep your carb intake in check, this Keto Frittata recipe is perfect to include in your meal plan.
What Goes Into This Recipe
Recipe Ingredient Notes
- Bacon — Thick-cut bacon is leaner than regular bacon. If using more fatty bacon, drain excess fat before adding the eggs.
- Sausage — Besides smoked sausage, you can use Italian or even turkey sausage. Just make sure you watch the sugar content of the sausage you use to keep the recipe keto or low carb.
- Heavy Cream — If you don't have heavy cream, you can use half and half instead.
- Vegetables — You don't have to use the vegetables I've suggested. Instead, use your favorite vegetables including bell pepper, asparagus, tomatoes, and zucchini.
- Herbs — Basil, parsley, or thyme (or your favorite herbs) may also be incorporated into the recipe.
How to Make This Recipe
STEP 1: Preheat the oven to 375 degrees Fahrenheit.
STEP 2: Cook the bacon and sausage in a 10-inch cast-iron skillet over medium heat until the bacon is crisp and the sausage is cooked.
STEP 3: Add the scallions, sliced mushrooms, and serranos and cook for a few minutes. Toss in spinach and garlic and cook a couple minutes longer.
STEP 4: Whisk the eggs, heavy cream, salt, and pepper in a large bowl, but do not overmix. Stir in cheddar cheese. Pour the egg mixture over the other ingredients in the pan.
STEP 5: Bake for 15 minutes, or until slightly jiggly in the center. Don't overcook.
STEP 6: Remove the pan from the oven and cool slightly before serving. Garnish with chopped parsley if desired.
Recipe FAQs
Frittatas can have some carbs depending on what is included in the recipe. Some vegetables have more carbs than others, so if you are concerned about the number of carbs, stick to vegetables with a lower carb count.
Typically, a cast-iron skillet is recommended for making frittatas. A 10"-12" is usually preferred. Cast-iron pans distribute the heat consistently and as a result, food is cooked evenly.
Another reason that cast-iron skillets are used to make frittatas is that they can go from the stove-top into the oven, which is how frittatas are cooked.
Frittatas should not be overcooked, or they will become dry and rubbery. The best way to tell when a Frittata is ready is when it is set and the center is slightly jiggly.
Keep in mind, that the frittata will continue to cook as it sits in the pan from the residual heat in the pan.
Pro Tips
- If there is an excess amount of bacon grease, drain most of it, before adding the eggs to the pan.
- Don't over mix the eggs. This can incorporate too much air into the eggs which will cause the Frittata to puff up and eventually collapse. As a result, the Frittata will end up dense instead of light and fluffy.
- This Keto Frittata freezes well in an airtight container, for up to a few months.
- To reheat frozen Frittata, defrost in the fridge overnight and then reheat in a 350-degree F. oven for approximately 5 minutes.
- Frozen Frittata becomes soggy and rubbery if reheated in the microwave so if possible, use the oven.
- This Keto Frittata isn't just for breakfast. It is filling enough to be served for lunch or dinner.
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Keto Frittata with Bacon, Sausage, and Cheddar
Equipment
- 10" cast-iron skillet
Ingredients
- ½ cup thick-cut bacon (diced)
- ¾ cup smoked sausage
- ¼ cup chopped scallions
- 8 button mushrooms
- 1 sliced serrano pepper
- 2 cups fresh spinach
- 2 cloves garlic (minced)
- 8 large eggs
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup heavy cream (or half and half)
- 1 cup sharp cheddar cheese
Instructions
- Preheat the oven to 375-degrees Fahrenheit.
- Cook the bacon and sausage in a 10-inch cast-iron skillet over medium heat until the bacon is crisp and the sausage is cooked.
- Add the scallions, sliced mushrooms, and serranos and cook for a few minutes. Toss in spinach and garlic and cook a couple minutes longer.
- Whisk the eggs, heavy cream, salt, and pepper in a large bowl. Stir in cheddar cheese. Pour the egg mixture over the other ingredients in the pan.
- Bake for 15 minutes, or until slightly jiggly in the center. Don't overcook.
- Remove the pan from the oven and cool slightly before serving. Garnish with chopped parsley if desired.
Notes
- If there is an excess amount of bacon grease, drain most of it, before adding the eggs to the pan.
- Don't over mix the eggs. This can incorporate too much air into the eggs which will cause the Frittata to puff up and eventually collapse. As a result, the Frittata will end up dense instead of light and fluffy.
- This Keto Frittata freezes well in an airtight container, for up to a few months.
- To reheat frozen Frittata, defrost in the fridge overnight and then reheat in a 350-degree F. oven for approximately 5 minutes.
- Frozen Frittata becomes soggy and rubbery if reheated in the microwave so if possible, use the oven.
- Frittatas aren't just for breakfast. They are filling enough to be served for lunch or dinner.
Kelly Methey says
Love frittatas, great ideas here!
Hilda Sterner says
Thanks, Kelly! ❤️