Keto Frittata with Bacon and Brie

What’s so great about keto frittata?

I could wax poetic about this classic Italian 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 my favorite keto frittata recipe.

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.

Rave Reviews

“This was SOOOOO good and really easy – no fussing with the eggs once they’re in the pan. The flavors are so nice together and I’m looking forward to the leftovers. another hit, Carolyn, thanks!” — Linda

“This was heavenly! I make frittatas a lot, but this was the best one I’ve ever made, hands down. Thank you!” — Nicole

“I love, love, love this recipe. We have it every week 🙂 A favorite in our household, Thanks so much!!! 😀” — Susan

Ingredients you need

• Bacon: You can also try this with prosciutto or pancetta. I like to chop my bacon up before cooking, as it crisps up more evenly.
• Brie: It’s easier to cut the brie into thin slices when it’s cold. You can leave the rind on or remove it. Personally I leave it on as it’s delicious.
• Eggs: Eggs are the main ingredient in any good frittata. Use large eggs unless otherwise specified.
• Heavy whipping cream: Heavy whipping cream makes this frittata extra fluffy.
• Garlic: Fresh garlic adds much more flavor than garlic powder.
• Salt and pepper

Step by step directions

1. Cook the bacon: 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.

2. Whisk the eggs: 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.

3. Add eggs to the pan: 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 evenly over the top. Don’t pile it all in the center. Sprinkle with the remaining bacon.

4. Broil: 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.

Expert tips

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 500ºF.

Make sure your pan isn’t 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.

Let the sides set undisturbed: Once the egg mixture is in the pan, leave it alone for a few minutes. Wait until you can run a rubber spatula around the edges without liquid eggs spilling under. You want the center to be quite loose when you transfer it to the oven.

Watch it closely under the broiler: Broilers differ in strength so watch your frittata closely. Once your keto frittata is puffed and has a few brown spots, it’s cooked through.

Frequently Asked Questions

Variations

Not a fan of brie or bacon? You can make keto frittata with any delicious add-ins. Try these ideas:

1. Broccoli and Cheddar (I recommend steaming the broccoli first, for tenderness).
2. Zucchini and Parmesan
3. Sausage and Mushroom
4. Spinach and Feta
5. Ham and Cheese

More easy keto brunch recipes

• Almond Flour Keto Pancakes
• Keto Coffee Cake
• Blueberry Keto Scones
• Keto Chocolate Chip Muffins
• Denver Omelet Muffins
• Keto Breakfast Pizza