This dairy-free Bacon And Spinach Frittata is filled with smoky, savory flavors, while folding in a hefty serving of veggies to make a healthy breakfast!
Are you ever afflicted with what I’ll call “home chef’s amnesia,” where you conveniently forget how long it takes to make a given dish until you’re knee-deep in the process? This happens to me every single time I have ever made quiche. Quiche is one of my favorite breakfasts, but two hours into the process—making a crust (or going to buy one), washing and sautéing the veggies, grating the cheese, mixing the egg custard ingredients—I suddenly realize I still have to bake the thing, which takes another hour. If I’m serving guests, I put out some snacks in the meantime, hoping I’m not starving anyone to death.
This happened to me so many times that I have more or less stopped making quiche and now solely bake frittatas. Frittatas are like quiches in half the time, with half the work. Because there’s no crust involved, you’ll cut down the time in the oven, along with any time you’d spend making a pie crust from scratch or sourcing a pre-made one. Plus, it’s healthier without the crust, anyway!
This bacon and spinach frittata recipe is a classic combination of flavors that taste wonderful surrounded with baked eggs. The salty, smoky bacon complements the neutral, green flavor of spinach, while the mushrooms soak up all the flavors of the bacon before they end up in the baking dish. The result is a delicious, nutritious egg pie that satisfies everyone’s hunger, without having to slave over the stove (or dough bench) for hours in the morning.
Is This Bacon And Spinach Frittata Healthy?
This bacon and spinach frittata fits the profile of a low-carb meal. It has both fiber and protein, so a slice of this frittata is satisfying without any bread or pastry element. Baby spinach is loaded with vitamins A, C, and K, plus minerals like iron and magnesium, while mushrooms are low in calories and fat and contain nutrients like copper, magnesium, selenium, and fiber. The eggs provide the protein and healthy fats in this dish, and the coconut milk adds potassium.
Overall, this recipe is keto-friendly, dairy-free, high in protein, and lower in saturated fat than you might think, as there isn’t a ton of bacon in the frittata. To make it vegetarian-friendly, omit the bacon or substitute a plant-based bacon.
Frills For Your Frittata
Frittatas are quite adaptable, so you can change this recipe to include pretty much anything you have on hand. I like to use up all the little bits of leftovers that end up in my fridge when I make this frittata, such as roasted potatoes, cubed ham, leftover cooked hamburger patties, bits of sausage, and roasted vegetables. I also tend to add in some sort of cheese, whether it’s crumbly feta or creamy pepper jack. If you don’t have any bacon, consider using smoked sausage, ham, or turkey bacon instead.
How Do I Store Leftovers?
Frittata is best eaten fresh, but leftovers can be wrapped in an airtight container and stored in the fridge, where it should stay good for up to 3 days. To reheat, use an air fryer or oven for the best texture. You can also use a microwave.
Serving Suggestions
A good frittata is a full meal all by itself, but that doesn’t mean you can’t find other items that complement it perfectly. You can serve frittata slices with fruit smoothies for breakfast, such as this Strawberry Smoothie or a Blueberry Smoothie. I love a warm slice of Brown Butter Banana Bread with my frittata, but you can go the simple route and serve some Air-Fryer Toast on the side, too.
Ingredients
- 8 large eggs
- ½ cup coconut milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices bacon chopped
- 8 ounces mushrooms sliced
- 1 red pepper diced
- 2 cups fresh baby spinach chopped
Instructions
- Preheat your oven to 350℉ and lightly grease a 9-inch round pie pan with a bit of oil or nonstick spray.
- In a large bowl, whisk together the eggs, coconut milk, salt, and black pepper until well combined. Set aside.
- Cook the chopped bacon in a large skillet over medium-high heat until brown and crispy, about 6 to 8 minutes.
- To the skillet with bacon, add the sliced mushrooms and diced red pepper, cooking and stirring often until they are tender and golden in color, about 5 minutes. Add the chopped spinach and cook just until wilted, roughly 2 minutes, then remove from heat to cool slightly.
- Fold the bacon mixture into the egg mixture, stir to combine, then pour into the prepared pie pan.
- Bake the frittata in the preheated oven for 20 to 25 minutes, or until it's set and a toothpick inserted in the center comes out clean. Once done, let it cool for 5 minutes before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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