Frittata with spinach and smoked bacon (photos)

Here is a nice very low carb egg dish that I occasionally make. It fits perfectly into our keto diet and is a pretty good simple dinner meal with nice leftovers. Also is nice if you are not keto dieting.

It seems I fogged the lens on my cell phone right away to give the photos a nice foggy filtered look. Sorry.

This makes maybe 6 servings, depending on the sides you serve (if any) and how hungry you are.

Need:

- 6 eggs
- 1/4 cup heavy cream to whip into the eggs.
- 4 strips of thick cut bacon, cut into 1/8 inch pieces. The one I used is a sweet hickory smoked bacon that gives the dish lots of smoky flavor. It is not our normal brand of bacon. I bought it because it was on sale.
- 1 1/2 cups of fresh spinach, rough chopped
- 2 green onions, diced (I skimped on the number of onions used to lower the carb count)
- 1 small Roma tomato, diced. This is not a lot of tomato, but I skimped to lower carb count, but it does give a nice tomato flavor to the dish.
- 1 cup shredded mozzarella cheese.
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- No salt was added to the dish, because the bacon and spinach are both salty















Directions:

Preheat the oven to 400 degrees F.

Use a pan that is oven proof. This entire dish was cooked in and served from a single pan.

Cook the bacon bits until crisp. Drain and set aside. Reserve fat.





Sauté onions in a little of the bacon fat.



Add spinach to the hot pan over the onions.



As soon as the spinach wilts, add the chopped tomato and remove the pan from the heat.

Stir in the eggs which have been whipped with the heavy cream, the mozzarella cheese, the bacon, basil and black pepper. Mix everything together to get a uniform mixture in the pan. Work quickly to mix and get the pan into the oven so that the eggs do not scramble.





The pan goes into the preheated 400 degree F oven and is cooked until the eggs are set. The time can vary, depending on the type of pan used and how hot it was when the eggs were added. This one cooked for maybe 20 minutes.





Last night the frittata was served with cauliflower and ranch dip. We heated a slice in the microwave for breakfast today and will do the same, with more cauliflower and dip for lunch. Your frittata may not go this far.



I haven't done a money shot in a long time.



This dish can be made with your choice of broccoli, cauliflower, kale, leeks, asparagus, peppers, chopped tomatoes, Parmesan, Romana, Gouda, Cheddar, Swiss, Fetta, Pancetta, deli ham or turkey, pepperoni, pork rib meat, ground beef, smoked salmon, crab, whatever. I think we have used all of these in various mixtures at times in the past.

Thanks for looking