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Spinach Tomato Frittata - Keto, Whole30 & Healthy Recipe
This spinach tomato frittata is a keto, low carb and whole30 recipe that's perfect for any meal from brunch to dinner, they're easy and delicious.
This spinach tomato frittata is a keto, low carb and whole30 recipe that's perfect for any meal from brunch to dinner, they're easy and delicious.
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 35 minutes
Servings
slices
Ingredients
  • 8 eggs
  • 3 cup spinach
  • 2 cup cherry tomatoes
  • 8 slices bacon chopped
  • 1 tsp garlic powder
  • 1 cup mozzarella cheese shredded
  • salt and black pepper
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 35 minutes
Servings
slices
Ingredients
  • 8 eggs
  • 3 cup spinach
  • 2 cup cherry tomatoes
  • 8 slices bacon chopped
  • 1 tsp garlic powder
  • 1 cup mozzarella cheese shredded
  • salt and black pepper
This spinach tomato frittata is a keto, low carb and whole30 recipe that's perfect for any meal from brunch to dinner, they're easy and delicious.
Instructions
  1. Preheat oven to 350 degrees. Butter a 9 – 10-inch deep pie dish, set aside.
  2. Place bacon in a 12-inch non-stick skillet I use Cast-iron) and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 – 10 minutes.
  3. Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
  4. Return skillet to medium-high heat, add spinach and saute about 15 seconds. Transfer spinach to a plate with bacon.
  5. In a large mixing bowl whisk together eggs, garlic powder until well combined. Season with salt and pepper to taste.
  6. Add cooked bacon, spinach, and mozzarella cheese and toss mixture to distribute ingredients. Pour into a prepared pie dish.
  7. Bake in the preheated oven until just set, about 30 – 35 minutes. It is done when a knife inserted in the center comes out clean. Cut into wedges and serve warm.