If you’re looking for a satisfying, low-carb brunch idea that’s bursting with flavor, this Keto Spinach, Mushroom, and Goat Cheese Frittata is your new favorite. Packed with healthy greens, protein-rich eggs, and savory goat cheese, it’s perfect for busy mornings, meal prepping, or weekend brunches. Best of all, it fits perfectly into a ketogenic lifestyle.
Why This Frittata Works for Keto
This frittata is high in protein, full of healthy fats, and keeps carbs to a minimum. With fresh veggies like spinach and mushrooms, and the tangy creaminess of goat cheese, you get both flavor and nutrition in every bite. Each serving contains just 5.1g net carbs, making it ideal for keto dieters.
Ingredients
- 2 tablespoons olive oil
- 1 cup fresh mushrooms, sliced
- 6 bacon slices, cooked and chopped
- 1 cup spinach, shredded
- 10 large eggs, beaten
- 1/2 cup goat cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add mushrooms and sauté for about 3 minutes until they begin to brown.
- Stir in the chopped bacon and spinach. Cook for another 1–2 minutes, just until the spinach wilts.
- Pour in the beaten eggs and cook for 3–4 minutes. Use a spatula to gently lift the edges so the uncooked eggs flow underneath.
- Sprinkle goat cheese evenly on top and season with salt and pepper.
- Transfer the skillet to the oven and bake for 15 minutes, or until the frittata is set and lightly golden at the edges.
Nutrition Facts (Per Serving)
- Calories: 265
- Fats: 11.6 g
- Fiber: 8.6 g
- Carbohydrates: 5.1 g
- Protein: 12.9 g
Make Keto Cooking Easier
Want more delicious low-carb breakfast ideas like this? Get your FREE Keto Breakfast Recipes Cookbook here and kickstart your keto mornings with variety and flavor!