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# Keto Frittata
- URL: https://www.courtneyspantry.com/keto-frittata/
- Published: 2026-10-13T12:30:00.000Z
- Updated: 2026-10-13T12:30:00.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

A cheesy breakfast that makes mornings easier! 🍳🧀

Some mornings, I’d rather have breakfast already sorted than figure out what to make from scratch. That’s why a good frittata is such a keeper, you can make it ahead, enjoy a slice while it’s warm, and save the rest for another meal. 🤎

This keto frittata is fluffy, loaded with colorful veggies, and full of savory flavor from the crispy bacon and creamy, melted cheese. It’s a satisfying low-carb option for breakfast, brunch, or an easy lunch when you want something delicious and ready to go.

**Servings:** 6

## Ingredients

- 6 large eggs (300 g)
- 1 small head broccoli, steamed, or frozen broccoli florets (about 2 cups; 180 g)
- ½ cup chopped red bell pepper (75 g)
- ½ cup diced bacon (about 75 g)
- 4 oz feta cheese, crumbled (113 g)
- ½ cup shredded mozzarella (56 g)
- ⅓ cup grated Parmesan cheese (about 30 g)
- 1 tsp salt (6 g)
- 1 tsp garlic powder (3 g)
- ½ tsp black pepper (1 g)
- ½ tsp chili flakes (about 1 g), optional

## Directions

1. **Prepare the oven:** Preheat to 375°F (190°C). Lightly grease a 9-inch baking pan.
2. **Cook the bacon:** Fry the diced bacon in a skillet until crispy. Transfer to a plate and set aside.
3. **Season the eggs:** Crack the eggs into a large bowl. Add the salt, garlic powder, black pepper, and optional chili flakes. Whisk until the mixture is well combined and slightly frothy.
4. **Add the vegetables and cheese:** Stir the steamed broccoli, chopped red pepper, feta, and mozzarella into the egg mixture until evenly distributed.
5. **Fill the pan:** Pour the mixture into the prepared baking pan. Use a spatula to spread the ingredients evenly.
6. **Add the toppings:** Sprinkle the cooked bacon and Parmesan cheese over the top.
7. **Bake:** Bake for 15–18 minutes, or until the center is set and the eggs are fully cooked. If the center is still liquid, continue baking briefly and check again.
8. **Rest and serve:** Let the frittata rest in the pan for about 5 minutes. Cut into wedges and serve.

## Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through.

## MACROS

**Per serving (estimated, 1 of 6 servings):**

- **Calories:** 257 kcal
- **Fat:** 19 g
- **Protein:** 18 g
- **Total Carbs:** 5 g
- **Fiber:** 1 g
- **Net Carbs:** 4 g