Bacon Spinach Feta Frittata

The Best Keto Low-Carb Bacon Spinach Feta Frittata

All Day Long I Dream About Food, has just released her own cookbook. The book, The Everyday Ketogenic Kitchen, contains over 150 low-carb recipes that are not only healthy, they’re delicious too.

Carolyn sent me a copy of the book to try out and I decided to make her super easy Bacon, Spinach, and Feta Frittata. It was so good that I felt I must share it with you. What really made the it so good, in my opinion, was the addition of chopped roasted peppers; oh and bacon. MMM Bacon.

Bacon Spinach and Feta Frittata

I’m also giving away a copy of the book. You can enter through this handy little widget down here. All that is required of you is that you visit my Facebook page. You don’t have to follow it, but check it out and like it if you really do like it!

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What Is The Keto Diet?

OK. There seems like there are a million and one diets out there. There’s the gluten free diet, the nut free diet, The Paleo Diet, The Atkins Diet, The South Beach Diet, The Mediterranean Diet, The Volumetric Diet, The Raw Food Diet, The Flexitarian Diet, and the Cat Food Diet. Ok I made that last one up. But, seriously, it’s really hard to keep track of all the diets out there.

The Ketogenic Diet is a very low carb, but high fat diet diet. By removing excess carbs from your diet, this forces your body into a state of Ketosis where it uses ketones instead of glucose for energy. Ketones are produced in the liver from fat and having low levels of sugar in your bloodstream actually encourages fat burning.

It’s actually a pretty good diet because you’re not constantly eating crap no one would ever want to eat. Seriously who the fuck wants to eat, a diet of boiled cabbage? Well let’s get started cooking something that’s healthy and actually tasty.



One of the best parts of this recipe is, well you got it, bacon. However, at the time I tested it, I was cooking for Jews (Hi mom!) and a kosher option was necessary. I substituted turkey bacon for regular bacon and I’m happy to report that this recipe was so good, you could hardly tell it was made with lies. I mean turkey bacon.

Let’s get started. Preheat your oven to 350ºF. In a large bowl whisk together eggs, cream, salt, and pepper. Then, cook 6 slices of chopped bacon in a cast iron skillet until crispy. Remove the bits to a paper towel and save 2 tablespoons of the rendered fat. This is where I had to make a judgement call. Since I used turkey bacon, there wasn’t too much rendered fat. So, I decided to add 2 tablespoons of olive oil. The oil is necessary for the next step. Add garlic and sauté until fragrant. Add spinach to the pan and cook until wilted. I’m talking 1 to 2 minutes,

Remove the pan from heat. Spread the spinach out into one layer and add the roasted peppers, feta, and cooked bacon. Pour the egg mixture over it all and return the pan to low heat. Cook until the edges of the egg are set and it’s slightly browned. Then, just toss the whole thing in the oven until the frittata is puffed and cooked through; about 10-15 minutes.

Serve either warm, or at room temperature.

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This recipe requires a little something special.  Here’s a list of what you will need:
[list][list_item icon=”fa-cutlery”]The Everyday Ketogenic Kitchen[/list_item][list_item icon=”fa-cutlery”]Cast Iron Skillet[/list_item][/list]
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Keto Bacon Spinach Feta Frittata

The best ever, low carb, Keto, bacon, spinach, feta, frittata
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Carolyn Ketchum


  • 6 Slices Bacon Diced
  • 1 Clove Garlic Minced
  • 6 Ounces Fresh Spinach Roughly Chopped
  • 1/4 Cup Chopped Roasted Red Peppers Jarred
  • 3/4 Cup Crumbled Feta Cheese About 3 Ounces
  • 7 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper


  1. In a 10 inch ovenproof skillet over medium heat, cook the diced bacon until crisp. Transfer the bacon to a paper towel-lined plate and remove all but 2 tablespoons of the bacon fat.
  2. Preheat oven to 350ºF
  3. Add the garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, 1 to 2 minutes.
  4. Remove the skillet from heat. Spread the spinach evenly across the bottom of the pan. Sprinkle with roasted peppers, feta, and bacon.
  5. In a large bowl, whisk together the eggs, cream, salt, and pepper until well combined. Pour over the spinach mixture in the pan. Return the skillet to low heat and cook until the edges are set and beginning to brown.
  6. Transfer the skillet to the oven and bake for 10 to 15 minutes, until the frittata is puffed and cooked though in the center. Remove and serve warm or let cool to room temperature.

Recipe Notes

Tip From All Day Long I Dream About Food: The trick to a good frittata is slow cooking. Don’t try to hurry it along by turning up the heat or it will become dry and tough.


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