Bacon, Spinach, and Cheese Frittata

This is an amazing dish. Like the Sausage and Egg Cups, a great breakfast made ahead of time.


  • 6 slices of bacon, diced
  • 1 clove of garlic, minced
  • 1/4 cup jarred roasted red peppers, chopped
  • 3 oz crumbled cheese (feta is amazing in this dish)
  • 7 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • In a 10-inch ovenproof skillet over medium heat, cook the bacon until crispy. Drain most of the fat, leaving about 2 tbsp
  • Heat oven to 350
  • Add garlic to the skillet and saute for about 30 seconds. Add spinach, cook until wilted, 1-2 minutes
  • Remove the skillet from the heat and spread the spinach across the bottom. Sprinkle the red peppers, cheese, and bacon
  • In a bowl, whisk the eggs, cream, salt, and pepper until combined. Pour over spinach mixture
  • Put the skillet back over low heat until the edges set and begin to brown
  • Move the skillet to the oven and bake for 10-15 minutes, until frittata is puffed and cooked through the center



Recipe credit: Carolyn Ketchum’s Everyday Ketogenic Kitchen


Author: NFShealth

Certified personal trainer, grad student in nutrition. Obsessed about all things regarding nutrition and health.

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