Frittata with spinach and bacon
Eggs and cream make this frittata filling and satisfying, while spinach adds folate and freshens the flavor. Bacon and cheese bring a deeper savory taste and a denser texture without complicated sides. It is a practical keto breakfast for several servings that can be made ahead.
Preheat the oven to 175C and grease a baking dish with butter (28 g). Slice bacon (150 g), prepare spinach (225 g) and grate hard cheese (150 g).
Fry the bacon over medium heat until lightly crisp. Add spinach (225 g) and cook for another 2-3 minutes until the greens reduce in volume.
Whisk eggs (400 g) with heavy cream (225 g), salt (6 g) and black pepper (2 g). Pour the mixture into the dish, then spread bacon (150 g), spinach (225 g) and hard cheese (150 g) on top.
Bake the frittata for 25-30 minutes until the top turns golden and the center is fully set. Let it rest for 5 minutes and cut into portions.
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