Keto Frittata

A keto frittata is one of those easy, confidence-boosting breakfasts that make you feel like you truly have your morning together. It’s hearty, full of flavor, and so satisfying that you won’t even think about carbs. Whether you’re easing into low-carb eating or already in your groove, this recipe quickly becomes a go-to.

I love how versatile this dish is — you can load it up with fresh veggies, savory meats, or just keep it simple with cheese and herbs. It’s a comforting carb free breakfast option that still feels special, even on a busy weekday. Plus, everything cooks in one pan, making cleanup as effortless as the recipe itself.

The eggs turn light and fluffy, the edges get golden and slightly crisp, and each bite delivers rich, savory goodness. You can serve it warm from the oven or slice and store it for meal prep. A keto egg frittata works beautifully for brunch, lunch, or even dinner when you want something quick and nourishing.

If your mornings tend to get hectic, this healthy egg frittata gives you that “prepared” feeling without extra work. It’s a simple keto breakfast that tastes restaurant-quality but only takes a few everyday ingredients. Whether you’re craving variety or sticking to your favorite fillings, keto frittata recipes always keep things exciting and delicious.

Why You’ll Love It

• Meal prep hero: Make it once and enjoy slices throughout the week — warm, cold, or reheated, it always tastes amazing.
• Endless flavor options: Swap veggies, meats, and cheeses depending on what’s in your fridge. It’s impossible to get bored with a keto frittata when you can customize it every time.
• Protein-packed fuel: Keeps you full, energized, and satisfied all morning without reaching for snacks.
• Minimal effort, big payoff: A simple keto breakfast that looks impressive but comes together quickly in one pan.
• Nourishing and wholesome: A keto egg frittata is naturally nutrient-rich, making it a delicious way to start the day while staying low-carb.

Ingredient List

For the Frittata

• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
• 1 cup spinach, chopped
• ½ red bell pepper, diced
• ¼ cup onion, finely diced
• ½ cup cooked bacon or sausage, crumbled
• 1 tbsp olive oil or butter
• ½ tsp garlic powder
• ½ tsp paprika
• Salt & pepper to taste

Ingredient Notes

• Eggs: The star of this healthy egg frittata — room-temperature eggs whisk smoother and bake fluffier.
• Heavy cream: Adds richness and keeps the texture soft and custardy. If you like your frittata extra creamy, use a splash more!
• Cheese: I love using a sharp cheddar for bold flavor, but mozzarella gives a beautiful melty pull. Use freshly shredded — it melts better than bagged cheese.
• Spinach & bell pepper: These add color, nutrients, and a fresh pop of flavor. Feel free to toss in mushrooms, zucchini, or whatever veggies you have.
• Bacon or sausage: Adds a savory punch and keeps this carb free breakfast hearty. Don’t skip the protein — it really rounds out each bite.
• Olive oil/butter: Helps the eggs release easily and adds a delicious richness. I often use butter for a little extra flavor boost.

Kitchen Equipment Needed

• Oven-safe skillet (cast iron is my go-to): Goes from stovetop to oven so the frittata cooks evenly and gets that perfect golden edge.
• Mixing bowl: To whisk the eggs and cream until light and fluffy.
• Whisk or fork: For blending the eggs — I always whisk a little longer than I think I need for extra fluffiness.
• Cutting board & knife: For chopping veggies and proteins.
• Rubber spatula: Helps scrape every bit of egg mixture into the pan and makes cleanup easier.

Instructions

Step 1 — Preheat & prep

1. Preheat your oven to 375°F (190°C).
2. Lightly grease your oven-safe skillet with olive oil or butter.
3. Chop the vegetables and crumble the cooked bacon or sausage so everything is ready to go.

Pro tip: Let your eggs sit at room temperature for 10–15 minutes before whisking — they incorporate air better and give a fluffier texture.

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Step 2 — Cook the vegetables and meat

1. Place the skillet over medium heat and add 1 tbsp olive oil or butter.
2. Add the diced onion and sauté for 2–3 minutes until translucent.
3. Add the bell pepper (and any other firm veggies like zucchini or mushrooms) and cook another 3–4 minutes until softened.
4. Stir in the spinach last and cook just until wilted (about 30–60 seconds).
5. Add the cooked bacon or sausage to warm through and distribute evenly in the pan. Remove the skillet from the heat.

Pro tip: Cook veggies until they’re tender but not mushy — excess moisture can make the frittata watery. If veggies look watery, drain off any liquid or give them an extra minute on higher heat.

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Step 3 — Whisk the eggs and seasonings

1. In a mixing bowl, crack 8 large eggs and add ½ cup heavy cream.
2. Season with ½ tsp garlic powder, ½ tsp paprika, salt, and pepper to taste.
3. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).
4. Stir in 1 cup shredded cheese, reserving a small handful to sprinkle on top.

Pro tip: Whisk continuously and briskly to incorporate air — this helps the frittata rise and keeps it tender.

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Step 4 — Combine and start cooking on the stove

1. Pour the egg-cheese mixture over the sautéed veggies and meat in the skillet, tilting the pan to distribute evenly.
2. Use a spatula to gently tuck any large pieces of filling beneath the surface so the eggs surround everything.
3. Return the skillet to medium-low heat for 2–3 minutes to let the edges set and begin cooking the bottom.

Pro tip: Don’t stir once the eggs begin to set — you want the edges to grab so the frittata can finish cooking in the oven without collapsing.

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Step 5 — Bake until set

1. Sprinkle the reserved cheese on top.
2. Transfer the skillet to the preheated oven and bake for 12–18 minutes, depending on your oven and skillet size.
3. Check for doneness: the center should be mostly set and a knife inserted near the middle should come out with a few moist crumbs (not runny).

Pro tip: Start checking at 12 minutes — overbaking makes the frittata dry. If the top browns too quickly, loosely tent with foil.

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Step 6 — Rest, slice, and serve

1. Remove the skillet from the oven and let the frittata rest for 5 minutes — this helps it finish cooking gently and makes slicing cleaner.
2. Run a spatula around the edge and slide the frittata onto a cutting board if you prefer to slice it out of the pan, or cut directly in the skillet into wedges.
3. Serve warm, or let cool and refrigerate for grab-and-go breakfasts.

Pro tip: Resting is key — the residual heat evens out the texture so each slice is silky and not rubbery.

Tips and Tricks for Success

• Whisk longer than you think: Light, frothy eggs = a fluffier frittata with a tender bite.
• Don’t overload with veggies: Too many high-moisture vegetables can make it soggy — sauté well and drain if needed.
• Let the edges set on the stovetop first: This helps the center cook more evenly in the oven.
• Use freshly shredded cheese: It melts smoother and gives a creamier texture than pre-shredded.
• Rest before slicing: Just a few minutes keeps the structure intact and prevents a wet center.

Ingredient Substitutions and Variations

• Swap dairy: Use coconut cream instead of heavy cream for a dairy-free twist that still keeps it keto.
• Change the protein: Try chopped ham, turkey, rotisserie chicken, or leftover steak for new flavors.
• Veggie alternatives: Broccoli, mushrooms, asparagus, or zucchini all work beautifully — just sauté first.
• Cheese variety: Pepper jack for spice, goat cheese for tang, or Parmesan for a salty punch.
• Mediterranean style: Add olives, sun-dried tomatoes, spinach, and feta.
• Spicy version: Mix in jalapeños, chorizo, and a sprinkle of chili flakes for heat.
• Herb boost: Fresh parsley, chives, or basil brighten everything — toss on top right before serving.

Serving Suggestions

• I love serving a warm slice of keto frittata with a side of avocado — the creaminess balances the savory eggs beautifully.
• Pair it with a simple green salad for a light lunch or brunch that still feels indulgent.
• Serve alongside crispy bacon or sausage for extra protein on busy mornings.
• Top with fresh herbs or a dollop of sour cream to add brightness and flavor.
• Slice and enjoy with a cup of keto-friendly coffee or tea for a cozy breakfast at home.

Storage and Reheating Instructions

• Store leftover frittata slices in an airtight container in the fridge for up to 4 days.
• Reheat slices in a skillet over low heat for a few minutes until warmed through.
• Microwave for 30–60 seconds on medium power for a quick breakfast fix.
• Freeze individual slices wrapped in parchment paper and placed in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating.
• For a fresher taste after reheating, sprinkle with a little cheese or fresh herbs.

Frequently Asked Questions

Can I make a keto frittata ahead of time?

Absolutely! You can prep the frittata a day ahead and store it in the fridge. Reheat slices in a skillet or microwave when ready to eat.

Can I use different vegetables?

Yes! Broccoli, zucchini, mushrooms, or asparagus all work beautifully. Just sauté them first to remove excess moisture.

Is it possible to make this dairy-free?

Definitely. Swap heavy cream for coconut cream and use a dairy-free cheese for a delicious keto egg frittata without dairy.

How do I prevent the frittata from being watery?

Cook high-moisture vegetables well before adding eggs and drain any excess liquid. Don’t overmix once the eggs are in the pan.

Can I freeze leftover frittata?

Yes! Slice and wrap individual portions in parchment paper, place in a freezer bag, and store for up to 2 months. Thaw overnight before reheating.

What’s the best way to reheat without drying it out?

Warm gently in a skillet over low heat or microwave for 30–60 seconds. A little extra cheese or herbs added before serving keeps it moist and flavorful.

Did you try this recipe? Let me know in the comments how it turned out!