Looking for an easy, protein-rich, keto-friendly recipe that works for breakfast, brunch, or a quick dinner? This Spinach Frittata with Bacon is a winner. Crisp bacon, sautéed spinach, fluffy eggs, and tangy goat cheese come together in a single skillet for a flavorful, low-carb meal you can make any day of the week.
Breakfast is often called the most important meal of the day, and with this frittata it’s also one of the most satisfying. The recipe was inspired by a favorite omelette from a small Los Angeles café, and its combination of fresh spinach, creamy goat cheese, and crispy bacon has been a go-to for years.
Fresh spinach, creamy goat cheese, and crispy bacon are a perfect match in this frittata. I’ve been preparing this dish for family and guests since 2012, and it reliably delivers great flavor with minimal fuss. It’s delicious on its own as a low-carb meal, and it pairs well with roasted vegetables or a light salad when you want something more substantial.
Instructions
Below is a clear, concise version of the steps to make this frittata. For convenience, the full ingredient list and detailed instructions are included further down in the recipe card section.
- Preheat the oven. Set the oven to 400°F (204°C).
- Whisk the eggs. In a large bowl, whisk together 10 large eggs, 1/4 cup milk, 1 teaspoon salt and 1 teaspoon black pepper until combined.
- Cook the bacon. Add 6 chopped slices of bacon (not thick-cut) to a 10 or 12-inch oven-safe skillet over medium-high heat. Cook 8–10 minutes, until crispy. Remove bacon with a slotted spoon and drain on paper towels.
- Sauté the vegetables. Reserve a bit of the bacon fat in the skillet and add 1/2 cup diced onion and 1/2 cup diced red bell pepper. Cook 4–5 minutes, then add 3 cups fresh spinach and cook another 2 minutes until wilted.
- Combine and cook on stove. Stir the cooked bacon into the whisked eggs, then pour the egg and bacon mixture over the sautéed vegetables in the skillet. Reduce heat to medium and cook 4–5 minutes on the stovetop so the edges begin to set.
- Add cheese and finish in the oven. Sprinkle 1/4 cup crumbled goat cheese over the top. Transfer the skillet to the preheated oven and bake 10–15 minutes, until the center is set and the edges are golden. Use 15 minutes for a thicker frittata in a 10-inch skillet, or 10–12 minutes for a thinner frittata in a 12-inch skillet.
- Rest and serve. Remove from the oven, let cool for a few minutes, slice into six portions and garnish with optional toppings like sliced avocado, halved cherry tomatoes, or chopped green onions.
Frequently asked questions
- Can I use a different cheese? Yes. Feta makes a bright, salty substitution, and shredded cheddar will give a more familiar, melty finish.
- How do I reheat leftovers? Reheat one or two slices in the microwave for about 1–2 minutes, or warm in a low oven until heated through. Fresh toppings like avocado or tomatoes can be added after reheating.
- No oven-safe skillet? After sautéing the vegetables, transfer them to a 9×13-inch baking dish. Mix the bacon into the whisked eggs and pour over the vegetables, top with goat cheese, and bake at 400°F for 15–20 minutes.
- Can I make this vegetarian? Yes. Omit the bacon and sauté the vegetables in 1 tablespoon olive oil instead of bacon grease.
- Is this recipe keto? Yes. Each slice is low in carbs and makes a satisfying keto-friendly option when following a low-carb, high-fat plan.
Bacon Spinach Frittata
6 slices frittata
15 minutes
20 minutes
35 minutes
Whitney Bond
Ingredients
- 10 large eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 slices bacon, chopped (not thick cut)
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 3 cups spinach
- 1/4 cup goat cheese, crumbled
Optional toppings
- 1 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon green onions, chopped
Instructions
- Preheat oven to 400°F (204°C).
- Whisk eggs, milk, salt, and pepper in a large bowl and set aside.
- In an oven-safe 10 or 12-inch skillet over medium-high heat, cook the chopped bacon until crispy, about 8–10 minutes. Remove and drain on paper towels.
- Using the reserved bacon fat, sauté the diced onion and bell pepper for 4–5 minutes, then add spinach and cook 2 more minutes until wilted.
- Stir the cooked bacon into the egg mixture, then pour the mixture into the skillet over the vegetables.
- Reduce heat to medium and cook on the stove for 5 minutes to set the edges.
- Top with crumbled goat cheese and transfer the skillet to the oven. Bake 10–15 minutes until set and golden at the edges (use longer time for a thicker frittata).
- Remove from the oven, slice into six pieces, and serve warm with optional toppings.
Notes
- Nutritional info: Nutrition facts do not include optional toppings.
- Bacon: If using thick-sliced bacon, use 4 slices instead of 6 to balance fat and texture.
- Frozen spinach: If using frozen spinach, use 1 1/2 cups thawed, squeezed dry to remove excess moisture before adding.
Nutrition Facts (per slice)
Calories: 241 kcal
Carbohydrates: 4 g
Protein: 15 g
Fat: 18 g
Saturated Fat: 7 g
Cholesterol: 293 mg
Sodium: 689 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 2305 IU
Vitamin C: 21 mg
Calcium: 84 mg
Iron: 2 mg
More keto recipes to try
Looking for additional low-carb ideas? Try these recipe suggestions:
- Egg Muffins
- Baked Chilean Sea Bass
- Zucchini Boats (buffalo chicken style)
- Smoked Turkey Breast
- Bacon-Wrapped Pork Chops
- Sous Vide Tri Tip
- Low Carb Almond Flour Blueberry Muffins