KETO SPINACH BACON GRUYERE FRITTATA
A quick and easy breakfast or brunch frittata.
Equipment
- Cast iron skillet
Ingredients
- 8-12 eggs
- 4 slices bacon chopped
- 1/2 onion, red or yellow chopped
- 1 bag baby spinach (or bunch, torn)
- 1 cup Gruyere or swiss grated
- 1/2 cup coconut milk or any milk or choice
- 1/2 tsp sea salt
- freshly cracked black pepper
Instructions
- 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!
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