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Bacon and Spinach Frittata

Bacon and Spinach Frittata

Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 4 servings


  • 3 slices bacon
  • 1 cup packed fresh spinach
  • 6 eggs
  • 3 cloves garlic, minced
  • 2 sprigs oregano
  • 1/3 cup coconut cream (from 1 can chilled coconut milk)


1. Preheat the broiler to high and position an oven rack about 4 inches from the heat. Cut the bacon into slices. Fry in an oven-proof, ungreased skillet until crisp, about 5 minutes. Remove the bacon from the pan and crumble it, leaving bacon grease in pan.
2. Chop spinach coarsely. Beat the eggs with salt (in moderation) and pepper. Add the spinach and garlic. Remove the leaves from the sprigs of oregano. Mix the bacon, oregano and coconut cream into the eggs.
3. Heat the oil in a large frying pan and add the egg mixture. Cook until the frittata is almost set on top, about 10 minutes. Place under the broiler and cook until top is puffed and golden brown (watch carefully to avoid scorching), about 5 minutes.


Per serving: 429 calories, 37g fat, 22g saturated fat, 342mg cholesterol, 356mg sodium, 9g carbohydrate, 1g fiber, 1g sugar, 17g protein