Practically carb-free, this keto bacon and brie frittata is a fabulous breakfast, brunch, or dinner recipe. So easy to make, and it comes together in 25 minutes, start to finish.
Have I ever mentioned how much I love keto frittata? It’s honestly one of the recipes every keto dieter should learn how to make. So if you’ve never made one, I urge you address this oversight immediately.
The first meal I ever made for my husband was a spinach parmesan frittata. This was long before we were married, but we’d been dating long distance for about a year and I’d come to stay with him in Colorado for a few weeks. He went off to work and I puttered about his house, and found myself reading book on Italian cooking.
When I came across that frittata recipe, I practically ran to the grocery store to pick up the ingredients. It was so simple and so elegant, and I couldn’t wait to surprise him with a home-cooked meal. I’ve been hooked on this incredibly flavorful dish ever since.
I show you just how easy, and delicious, they are to make. Scroll down to the recipe to see my Keto Frittata Video!
What’s so great about keto frittata?
I could wax poetic about this classic egg dish all day long but here’s why I love it and why you need to make it:
- It’s extremely low in carbohydrates. A basic egg frittata typically has less than 5g total carbs per serving, depending on what else you put in it. And this keto bacon frittata has less than 2g per serving!
- It’s infinitely variable. Think of frittata the way you might think of a pizza crust. There are so many ways to shake it up, so many delicious variations, and the sky’s the limit. You can take any frittata base, which is just eggs, cream, salt, and pepper, and put your own spin on it. This bacon and brie version is one of my favorite keto frittata recipes.
- It’s deceptively simple to make. Once you have your ingredients together and your add-ins prepped, it takes only about 10 minutes. There is no real work involved, no huge fuss and effort.
- It’s great for breakfast, brunch, lunch, or dinner. It’s good hot out of the oven but it’s also good at room temperature, making it extra versatile.
- It’s perfect for keto meal prep. Frittata can be easily stored in the fridge for up to 5 days, and is just as good re-warmed in the oven or microwave. So you can make a big one, slice it all up, and have an easy keto meal any time of the week.
How to make a keto frittata
While frittata is incredibly easy to make, there are some tips to getting it right. My first every attempt was phenomenal, thanks to the tips I learned from my husband’s Italian cookbook.
There are many ways to make frittata, but the classic Italian method is to first cook it over low heat in a skillet, and then transfer the skillet to the oven and place it under the broiler. It gets puffed and browned with this method and it’s become my favorite way to make it. It’s very easy but there are a few tricks for getting it right.
Use an oven-proof skillet
It doesn’t need to be cast iron, but you want a good sturdy skillet that can go from stovetop to oven. It also should be able to withstand the heat of the broiler, so make sure your pan can handle heat of up to 500F.
Make sure your pan is not too hot
You actually want to cook a keto frittata quite slowly so keep the pan on low heat. If your pan is set over medium and you add the egg mixture, it’s going to fry quickly and your frittata will be tough.
Use plenty of oil
Don’t skimp on the oil you add to the pan before the eggs. You want the frittata to come out of the pan easily at serving time. Non-stick pans are fine with just 1 tablespoon of oil but cast iron and stainless steel need 2 or more tablespoons. I used the residual bacon grease for this bacon and brie frittata and I kept the majority of it in my cast iron skillet.
Let the sides set, undisturbed
Once the egg mixture is in the pan, leave it alone for a few minutes. Don’t mix it around, just let it be until the sides start to set. Wait until you can run a rubber spatula around the edges without liquid eggs spilling under. You want the center to still be quite loose, but you should also be able to feel the bottom firming up. That’s when you are ready to move on.
Watch it closely under the broiler
Broilers differ in strength so watch your frittata closely. Mine is extremely powerful and I rarely leave anything under it for more than 2 minutes. But in other places I’ve been, it may take 5 minutes to cook properly. Once your keto frittata is puffed and has a few brown spots, it’s cooked through.
Ready to make this delicious and easy keto meal?
More keto frittata recipes you might like
- Zucchini Parmesan Frittata
- Keto Sheet Pan Frittata
- Roasted Tomato Pecorino Frittata
- Mexican Frittata
- Jalapeno Popper Frittata
- Spinach Mushroom Frittata
Bacon & Brie Frittata
Ingredients
- 8 slices bacon chopped
- 8 large eggs
- ½ cup heavy whipping cream
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 ounces brie sliced thin (easiest to do when it's cold)
Instructions
- Cook the chopped bacon in a 10-inch oven-proof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel lined plate. Leave at least 2 tablespoon of bacon grease in the skillet (if you are using cast iron, you may want to leave more) and remove from heat. Let the skillet cool before proceeding.
- In a large bowl, whisk the eggs with the cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set the skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides.
- Pour the egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, 7 to 10. Layer the sliced brie overtop. Sprinkle with the remaining bacon.
- Preheat the broiler to high and set an oven rack on the second highest setting in the oven. Broil until puffed and golden brown,2 to 5 minutes, watching carefully to make sure it doesn't burn.
- Remove and let cool a few minutes before serving.
Mare says
I have always made just spinach and bacon frittatas with optional additions. However, you can bet I will be making this very soon. I do not have a cast iron skillet as they are too heavy for me. My other half and I mix it up and put it in an oven glass dish. I’m pretty much a pig eating the majority of it, but I don’t care…. hahahahaha
Nancy Wilkinson says
Made this delightful dish for breakfast this morning! Wonderful! Everyone loved it.