Practically carb-free, you can serve this easy keto frittata for breakfast, brunch, or dinner! Flavorful and hearty, it takes only 25 minutes to make from start to finish.
Have I ever mentioned how much I love keto frittata? It’s honestly something everyone 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, and I found a book on Italian cooking on his bookshelf.
When I read that 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.
If you love easy egg dishes, be sure to check out Sheet Pan Frittata and Keto Breakfast Casserole too.
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.
“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.
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
Although there are many similarities between frittata and quiche, they are not the same. Quiches typically have crusts, and are cooked more slowly so that they have a custard texture. Frittatas do not have crust and cook faster in the pan. Check out my Keto Quiche recipe and you will see the difference.
This easy keto frittata recipe has 1.8g of carbs per serving.
You can make frittata in advance and reheat it when you are ready to serve. A frittata will keep in the fridge in an air tight container for up to 4 days. You can also freeze it in an airtight container for up to 3 months. Thaw before reheating in the oven or microwave.
Not a fan of brie or bacon? You can make keto frittata with any delicious add-ins. Try these ideas:
- Broccoli and Cheddar (I recommend steaming the broccoli first, for tenderness).
- Zucchini and Parmesan
- Sausage and Mushroom
- Spinach and Feta
- Ham and Cheese
Keto Frittata with Brie and Bacon
- 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)
- 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.
I remember my grandma making a frittata. She was born in Calabria, Italy and her mother taught her all the Italian dishes she had grown up with. For the frittata she never used the oven. She put a plate on her big cast iron skillet and flipped it. Then slid the frittata back into the pan to cook the other side on the stovetop. It amazed me that she could flip that huge cast iron skillet with one hand since she was so tiny. After I grew up I thought it was weird when I first saw frittata recipes that used the oven to finish off the cooking. So, thanks for the memories and a recipe with two of my favorite ingredients-brie and bacon. 🙂
Amy Ruff says
Made this today:) Sautéed mushrooms with the garlic and added to eggs. Used havarti instead of Brie (because it’s my favorite). My pan was 12 in instead of 10, so I think my frittata wasn’t as puffy and despite using a LOT of bacon grease, it still stuck on the bottom. Was the stove perhaps too warm? Still delicious and will make again:)
I made this for brunch (for just me) today. And I wish it were in a smaller size. I don’t like eggs enough to eat this 5 more times. I am SO GLAD I read all the comments because until today I had no idea I have one of the old gas stoves that has the broiler in the bottom! What a total pain in the the bum that is! I kept the rind on as suggested, but won’t in the future, it gave my Frittata a fishy flavor that I just don’t care for! I used this same brie at Christmas to make the Cranberry Brie bites and had cut the rind off. Those were fine. So while I’m glad for the experience, I just wish I liked it better.
Lynn W says
yum! Just made this for Father’s Day, everyone, even the picky ones, liked it quite a lot! Will definitely make again.
For the Brie , do slice off the white part or do you leave it on? I like to make it this weekend and was wondering. Thank you
I leave it on, but I love the rind of a good brie.
Absolutely incredible-super easy, too! It looks so fancy!
Was great! Thank you for the recipe!
I added some leftover asparagus. Great recipe!
Kelly Lister says
I made this tonight for dinner. It is so good! My first time making a frittata…I made a rookie mistake…I slice the Brie and then stacked it. It was a big glob by the time I was ready to put it on the frittata! I just chopped it up. Tasted great!
Lynn W says
haha, I did this too!
Deborah Kloss says
My niece and I made this for breakfast this morning….it is lovely. I am very appreciative of your well written and very yummy recipes. Thank you!
Stephanie Miller says
Can this be put together the night before?
You could bake it the day before and re-heat but I don’t think putting it together and leaving it uncooked is a very good idea.
I have an induction stove top and none of my pans are rated to go under the broiler. Can I just cook it in the pan on the stove? I have lifetime pans and I see a fritta recipe that came with the cookware?
You can certainly try!
It’s going to take quite a while to cook through that way and your topping will never brown up properly. But you’re welcome to try!
This may be a silly question, but do you take the wax off the brie before slicing? I haven’t cooked much with Brie.
Wax? There isn’t any wax on brie. If you mean the rind, then no, you don’t remove it. It’s edible.
Esther R. says
Very easy to make . My girlfriends loved them .
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!
Robin Bolton says
I am thinking this is easy to heat up the next day? Y/N?
The top of the recipe says serves 10, but the end of th crecipe says serves 6…
Emily harris says
Is it nice to eat cold?
Not really. I think this one is better warm.
Looks amazing! I’m going to try it for a brunch this weekend. Did you know that you can season stainless steel pans to make them non-stick? Search Pinterest for the instructions. It’s on my list to try.
This is so tasty and comes out of the oven looking beautiful! I used prosciutto in place of the bacon because that’s what I had on hand (I know, I know, and, yes, I am ashamed to admit that I temporarily ran out of bacon). Cooked the prosciutto to crisp it, then chopped and added to the eggs. I can’t cook without my herbs so I showered the top of the finished frittata with chopped fresh parsley and some chive flowers. Served it with tomatoes (thanks to cimmaryn’s comment above). Thank you for all your delicious recipes!
Glad you liked it!