You need to feed a crowd. Perhaps it’s a holiday breakfast. A brunch party. A baby shower. Or Sunday morning and you want to clean out the fridge and batch cook for the upcoming week. Frittata is your friend. The frittata looks complicated and fancy, but the process is very easy and excellent for beginner chefs who want to wow a crowd (or just yourself). This spinach bacon gruyere keto frittata fits the bill for any gathering, or you can make it on a Sunday and use the leftovers for weekday breakfast on the go. It keeps very well in the fridge for days. It happens to be keto friendly and all that jazz.
How to Make Frittata
First, let’s do a little frittata tutorial. If you landed here and you don’t have spinach, bacon, or cheese, fear not. Frittata is one of those recipes you can make with whatever you have in your fridge. In fact, it’s a great way to use up random veggie and meat combinations. You can easily master the frittata technique with a little practice and some creative ingredient exploration.
To make a frittata, you need:
- 8 – 12 eggs
- 1/2 cup cream, milk, or coconut milk. Do not use low fat dairy.
- 1 cup grated cheese (I always use more). I prefer gruyere, but you can use any grated cheese you want. Or even a soft goat cheese.
- 3 – 5 cups chopped veggies you’ll need to cook
- 4 slices chopped bacon, 2 – 3 sliced sausages or sausages removed from the casing
- 1/2 tsp sea salt and freshly cracked pepper
- A cast iron skillet or oven safe skillet, 10 – 12″
- Chopped fresh herbs and/or scallions
- You can also make little frittata egg muffins using a 12 muffin tin!
To make frittata, you need to:
- Preheat the oven to 350 degrees F
- Chop your veggies and meat and pre-cook everything. Raw vegetables release water that will screw up your frittata, so make sure and sauté everything before you assemble the frittata. You can and should cook everything in the pan you’ll bake the frittata in. The basic formula for this is to cook meat first, then remove from pan and set aside; cook vegetables in fat left over from meat. Or for a veggie frittata, cook veggies in olive oil, butter, or coconut oil.
- Crack and whisk 8-12 eggs together in a medium bowl and add milk + salt and pepper.
- When vegetables finish cooking, pour eggs over veggies in skillet, sprinkle in grated cheese, and stir around to evenly distribute everything. Sprinkle cracked black pepper over frittata.
- Cook on stovetop over medium to medium-high heat for about 5 minutes until the edges start to set and pull away from the sides of the pan.
- Transfer to oven and bake for 15- 18 minutes.
- Garnish with fresh herbs like chopped basil, cilantro, or scallions.
My Favorite Frittata Combos (you can add or leave meat out of any of these)
- Broccoli, cheddar, onion, sausage or bacon; sprinkle with scallions
- Spinach, goat cheese, cherry tomato; sprinkle with basil
- Asparagus, mushroom, potato, bacon, cheese
- Potato, leek, cheddar, bacon; sprinkle with scallions
- Bell peppers, cheese, ham, onion; sprinkle with green onion
- Potato, onion (like a Spanish torta)
- Zucchini, mozzerella, basil, bacon, cherry tomato
- Potato, kale, parmesan, swirled with pesto
- Mexican frittata topped with salsa; sprinkle with cilantro
As you can see, the sky’s the limit here. Seriously, just throw together whatever meat + veggie + allium + cheese combo you have in the fridge. You can mix in dried herbs if you don’t have fresh. I also love to swirl in pesto or top with dollops of pesto. This makes a great lunch the following day with mixed greens.
Keto Spinach Bacon Gruyere Frittata
Today we are featuring spinach-bacon-gruyere because that is what I had in the fridge. This is a keto friendly frittata. Gruyere is basically swiss cheese and one of my favorites (it’s low lactose so many who are dairy intolerant can eat it! Same with parmesan), but you could use cheddar, Jarlsberg, gouda, or parmesan here.
You could serve this with fresh mixed greens on the side and/or hash browns. Or even just chopped fruit like pineapple or kiwis and strawberries. Your guests will ask for seconds!
This keeps well in the fridge for leftovers, and it’s delicious cold.
- 8 - 12 eggs
- 4 slices bacon, chopped
- ½ red or yellow onion, chopped
- 1 bag or bunch of spinach, torn or chopped
- 1 cup grated gruyere or cheese of choice
- ½ cup milk or coconut milk
- ½ tsp sea salt
- freshly cracked black pepper
- Preheat oven to 350.
- First, cook the bacon: chop and add to cold skillet. Bring it up to medium-high heat and cook until just brown and crispy. Remove from pan with slotted spoon and set aside. Reserve bacon grease in pan.
- Add onions to same skillet and saute until translucent, about 5 minutes. Stir occasionally.
- Grate cheese while you wait.
- Lower the heat and add the spinach. Cook until it wilts. Add bacon back to the skillet and stir everything so it's evenly spread in the pan.
- Turn off the heat.
- Crack eggs into a bowl and whisk together til a bit frothy.
- Add milk and salt. Whisk again.
- Pour eggs over spinach, onion, and bacon, and sprinkle in grated cheese. Stir everything gently until it's all evenly distributed. Crack some fresh black pepper evenly over the top.
- Turn heat back on to medium-high and let the frittata set over the heat. Do NOT stir it anymore.
- After about 5 minutes or until it looks a bit done around the edges, remove from stove and put it in the oven.
- Let it cook undisturbed for 15 - 18 minutes. Keep an eye on it so it doesn't dry out. You can insert a knife in the middle to check for doneness. The more eggs you use, the longer it will take.
- Remove from oven, and garnish with chopped scallions.
- Cut into 8 pie slices and serve!
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.