Bacon and Spinach Frittata with Cheddar
A protein-packed breakfast that's crispy at the edges and creamy in the center, featuring smoky bacon and fresh spinach baked into a golden cheese base. This american-inspired keto (high-protein, low-carb) ready in about 30 minutes pairs large eggs, bacon, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 4 slices bacon
- 1 cup fresh spinach
- 1/2 cup shredded cheddar cheese
- 1 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Cook 4 slices diced bacon in a 10-inch oven-safe skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate and reserve 1 tablespoon bacon fat in the skillet.
- Step 2: Add 1 cup chopped fresh spinach to the skillet with the reserved bacon fat and cook over medium heat until wilted, about 2 minutes.
- Step 3: Whisk together 6 large eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Pour the egg mixture over the spinach in the skillet.
- Step 4: Sprinkle 1/2 cup shredded cheddar cheese and the cooked bacon evenly over the eggs.
- Step 5: Transfer the skillet to the oven and bake for 15-18 minutes, or until the eggs are set and the cheese is melted and golden around the edges.
Frequently asked questions
How long does Bacon and Spinach Frittata with Cheddar take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bacon and Spinach Frittata with Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Bacon and Spinach Frittata with Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacon and Spinach Frittata with Cheddar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bacon and Spinach Frittata with Cheddar high-protein?
Yes — this recipe is tagged high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easy to make with pantry staples. My kids even asked for seconds—keto doesn’t have to be boring!
- ★★★★★
This frittata was a game-changer for my keto breakfasts! The bacon and spinach combo with sharp cheddar was perfectly balanced and kept me full all morning.
- ★★★★★
The cheddar melted beautifully into the spinach. I added a pinch of nutmeg—elevated it to restaurant quality!
