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.
Servings Prep Time
8slices 10minutes
Cook Time Passive Time
25minutes 35minutes
Servings Prep Time
8slices 10minutes
Cook Time Passive Time
25minutes 35minutes
Ingredients
  • 8 eggs
  • 3cup spinach
  • 2cup cherry tomatoes
  • 8slices baconchopped
  • 1tsp garlic powder
  • 1cup mozzarella cheeseshredded
  • salt and black pepper
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 tomatoes, 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.

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