Spinach Frittata Low Carb Healthy

Need more crowd-pleasing breakfast recipes? Try my blueberry cinnamon rolls, asparagus quiche, or air fryer hash browns next. Eggs are a staple of a proper breakfast, but even eggs can get redundant (yes, even over-easy eggs), so I’m always looking for new ways to level up my breakfast game. That’s where my spinach and bacon frittata comes in. Made with heaps of spinach, perfectly cooked eggs, and crispy bacon, it’s a satisfying breakfast recipe perfect for feeding a crowd.

Why I love this recipe

Use whatever you have on hand. Like with my crustless quiche, you can clean out the fridge and use whatever bits and bobs you have to make the perfect filling. Enjoy it hot or cold. The beauty of a frittata is that it tastes equally delicious hot or cold. Simple yet sophisticated. It’s no more effort than an egg white omelette, yet it makes a grand appearance at the breakfast table. It’s healthy. There’s no crust, which means it’s naturally gluten-free AND low-carb.

Ingredients needed

Large eggs. Opt for fresh eggs, preferably at room temperature. Bacon. A must for a savory quiche! It’ll be cooked beforehand so it gets extra crispy. Spinach. I used fresh baby spinach but frozen and thawed spinach works. Just make sure to squeeze out the excess moisture. Heavy cream. The secret ingredient for a creamy and rich frittata! Seasonings. I used garlic powder, salt, and black pepper. Cherry tomatoes. For color and a sweet burst of flavor. Cheese. I like using Swiss cheese, but any flavorful cheese works, like cheddar cheese or crumbled feta cheese.

How to make a spinach frittata

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. A frittata is an Italian egg dish made from a mixture of eggs, cream or milk, cheese, veggies, and meat. Once assembled, it’s baked in the oven, giving the exterior a firm bite while keeping the center light and fluffy.

Arman’s recipe tips

Use a cast iron skillet or any oven-safe skillet, so you have one less dish to wash. Don’t skip the dairy. Adding dairy to the egg mixture results in a creamy and light frittata. If you don’t have heavy cream, use milk, half-and-half, or Greek yogurt. Make it vegetarian. Skip the bacon and lightly wilt the spinach with a drizzle of extra virgin olive oil instead of bacon fat. Cook the fillings first. Doing this creates a better texture and keeps the spinach from releasing moisture as it bakes. Don’t overbake. My rule of thumb is to pull it from the oven once it’s set around the edges and has a slight jiggle in the center.

Storage instructions

To store: Leftover spinach frittata can be stored in the refrigerator in an airtight container for up to five days.

Vegetables. Add onions, bell peppers, potatoes, carrots, zucchini, or asparagus. Greens. Swap the spinach for arugula, kale, collard greens, or rainbow Swiss chard. Protein. Sprinkle in cooked shredded chicken, ground beef, breakfast sausage, chorizo, or diced ham. Herbs. Garnish with fresh herbs like chives, thyme, rosemary, parsley, or basil.

To freeze: Place the cooked and cooled frittata in a shallow container and store it in the freezer for up to six months. Reheating: Microwave portions for 30-40 seconds or reheat in the oven until warm.