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Bacon Spinach Tomato Ricotta Frittata

2 December, 2014 by Stacey 59 Comments

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Bacon Spinach Tomato Ricotta Frittata

Bacon Spinach Tomato Ricotta Frittta - Low Carb & Gluten FreePin

 Bacon Spinach Tomato Ricotta Frittata is an easy to prepare, low-carb dish that is crust-free, gluten-free, primal, and grain-free.

Especially quick to whip up if you have leftover cooked bacon on hand. Do people ever have leftover bacon, lol?

This frittata is extra creamy from the ricotta, full of healthy spinach, and topped with some tomato slices.

Almost forgot, did I mention there is bacon throughout? I used heirloom tomatoes, because I love the colors, but you can use any kind of tomato.

I topped mine with optional grated cheddar after removing from the oven so it melts over the top.

I also served mine with hot sauce, but I’m slightly obsessed with spicy sauces.

Pour the frittata mixture into  pie dish.
Bacon spinach tomato ricotta frittataPin
Place tomato slices on top and Bake.
Bacon Spinach Tomato Ricotta Frittata Pin

*For Recipe and Directions, scroll to the bottom of post for printable recipe card

Bacon Ricotta Frittata, Grain free, primal and low carb. Pin

📖 Printable Recipe Card

Bacon Spinach Tomato Ricotta Frittta - Low Carb & Gluten FreePin

Bacon Spinach Tomato Ricotta Frittata

Stacey
A grain free, low carb bacon, spinach, tomato and ricotta frittata.
4.85 from 13 votes
Print Recipe Pin Recipe
Prep Time 6 minutes mins
Cook Time 30 minutes mins
Total Time 36 minutes mins
Course gluten free, grain free, low carb, primal
Cuisine American, frittata
Servings 8
Calories 116 kcal

Ingredients
 
 

  • 5 eggs beaten
  • ½ cup liquid egg whites I use the organic egg whites in the carton
  • ½ cup whole ricotta cheese or can use whole cottage cheese
  • ½ teaspoon sea salt
  • ¼ teaspoon ground mustard spice
  • ¼ teaspoon black pepper
  • ½ cup chopped fresh spinach
  • 5 slices bacon cooked and crumbled
  • 6 slices from a medium size tomato
  • ½ cup grated cheese of choice *optional
  • Kitchen Tools:
  • 9 inch pie dish like this one
  • Mixing bowl
  • Whisk like this one

Instructions
 

  • Preheat the oven to 400 °F, and grease or oil a 9 inch pie dish. In a large mixing bowl combine: 5 beaten eggs, ½ cup egg whites, ½ cup ricotta, ½ teaspoon sea salt, ¼ teaspoon ground mustard, and ¼ teaspoon black pepper. Whisk and beat all ingredients together. Make sure to break up the ricotta well. It is okay if there are small ricotta clumps.
  • Add spinach, and crumbled bacon to the egg mixture and stir in. Pour the egg mixture into the prepared pie dish. Place tomato slices on top of the frittata. Bake for 30 minutes or until the center is done and no longer liquid.
  • Remove frittata from oven and sprinkle with optional grated cheese. Cool and serve.

*As an Amazon Associate I earn from qualifying purchases.

Notes

Nutritional Data includes the ½ cup grated cheese.
*all nutritional data are estimates based on the products I used.*

Nutrition

Serving: 1gCalories: 116kcalCarbohydrates: 1gProtein: 8gFat: 9gSodium: 319mgFiber: 0gSugar: 0g
Keyword keto frittata, low carb frittata
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Nutritional Data: Serving size: 1 slice out of 8 Calories: 116, Fat: 9 g, Carbohydrates: 1 g / Net carbs: 1 g, Sugar: 0 g, Sodium: 319 mg / without the sea salt: 202 mg, Fiber: 0 g, Protein: 8 g,

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Bacon Spinach Tomato Ricotta Frittata - Low Carb, Gluten Free and easy to make.Pin

 

 
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  1. Jocelyn

    November 11, 2017 at 12:28 pm

    5 stars
    I made this for lunch to use up some ricotta, and it was terrific! I didn't include the spinach and tomato because of my daughter's preferences, but I included parmesan cheese on top, which was a great addition. Also, I blended the eggs and ricotta in my blender, which made for a nice, smooth mixture. Thanks so much!

    Reply
    • Stacey

      November 14, 2017 at 8:23 am

      Thank you so much for trying the recipe and sharing your tips and additions, Jocelyn. I love the blender idea and the parmesan addition!

      Reply
  2. Becky Winkler

    April 10, 2017 at 8:36 pm

    Oooh yes, I just love ricotta but have never tried it in a frittata!

    Reply
    • Stacey

      April 11, 2017 at 8:21 am

      Thank you Becky.

      Reply
  3. Vanessa Woozley

    April 10, 2017 at 6:54 am

    5 stars
    Adding Ricotta is such a great idea, it looks so fluffy in texture.

    Reply
    • Stacey

      April 10, 2017 at 10:53 am

      Thank you so much Vanessa 🙂

      Reply
  4. Georgie

    April 09, 2017 at 3:42 pm

    Nothing better than a frittata - especially this one! Love the colours in these photos too <3

    Reply
    • Stacey

      April 10, 2017 at 10:52 am

      Thank you Georgie 🙂

      Reply
  5. Mark

    April 09, 2017 at 1:29 pm

    5 stars
    Oh nice! I make one really similar, it doesn't look this good though! Great recipe Stacey!

    Reply
    • Stacey

      April 10, 2017 at 10:52 am

      Thank you Mark. I'm sure your frittata is lovely 🙂

      Reply
  6. Jessica DeMay

    April 08, 2017 at 6:33 pm

    Bacon plus fresh tomatoes- what a delicious combination! This looks so good and I would love it for breakfast!

    Reply
    • Stacey

      April 09, 2017 at 7:58 am

      Thank you so much Jessica 🙂

      Reply
  7. Cristina

    April 07, 2017 at 2:36 pm

    oooohhhh I bet the ricotta just gives this the BEST test texture!

    Reply
    • Stacey

      April 09, 2017 at 8:00 am

      Thank you Cristina. It does give it a creamy yet firm texture to the eggs.

      Reply
  8. Carrie Forrest

    April 07, 2017 at 11:03 am

    Wow. I need to make this soon for my busy morning breakfast. Thanks!

    Reply
    • Stacey

      April 09, 2017 at 7:59 am

      Thank you Carrie. it is good to make in advance and reheat during the busy week.

      Reply
  9. Real Food with Dana

    April 07, 2017 at 9:20 am

    Such a perfect dish for quick breakfasts, or breakfast for dinner! Love it!

    Reply
    • Stacey

      April 09, 2017 at 7:58 am

      Thank you Dana f.or your kind words

      Reply
  10. Katja

    April 07, 2017 at 6:20 am

    You had me at bacon! And this has me dreaming of sweet summer tomatoes. I'm so ready!

    Reply
    • Stacey

      April 07, 2017 at 8:46 am

      Thank you Katja 🙂

      Reply
    • Stacey

      April 09, 2017 at 8:01 am

      I know what you mean Katja, I'm waiting for those heirloom tomatoes!

      Reply
  11. ChihYu

    April 06, 2017 at 7:05 pm

    5 stars
    Stacey I can never say no to eggs. I just had dinner now I want this ricotta frittata. This is so so so good !!!

    Reply
    • Stacey

      April 07, 2017 at 8:46 am

      ChihYu, I can't either. Thank you 🙂

      Reply
  12. Emily @ Recipes to Nourish

    April 06, 2017 at 6:25 pm

    5 stars
    This sounds so good! I would eat this for breakfast, lunch and dinner. Love that bacon and those beautiful tomato slices in there.

    Reply
    • Stacey

      April 07, 2017 at 8:47 am

      Thank you Emily 🙂

      Reply
  13. Anne Marie

    April 06, 2017 at 6:00 am

    Frittatas are seriously the best breakfast. Can't wait to try yours!

    Reply
    • Stacey

      April 07, 2017 at 8:47 am

      Thank you Anne Marie 🙂

      Reply
  14. Allison Wojtowecz

    April 06, 2017 at 6:00 am

    5 stars
    I love the ring to the name of this recipe... not to mention how delicious it looks and sounds! Gotta make this!

    Reply
    • Stacey

      April 08, 2017 at 8:50 am

      Thank you so much Allison 🙂

      Reply
  15. Anya

    April 05, 2017 at 8:14 pm

    5 stars
    Those heirloom tomatoes - miss them! This frittata needs to find a place on my meal plan next week.

    Reply
    • Stacey

      April 08, 2017 at 8:49 am

      Thank you Anya so much 🙂

      Reply
  16. Kari - Get Inspired Everyday!

    April 05, 2017 at 8:20 am

    5 stars
    I love making frittatas as part of a weekly meal prep because they're so easy to grab and go for any meal, and this bacon one looks pretty amazing!

    Reply
    • Stacey

      April 09, 2017 at 8:02 am

      Awe, thank you Kari 🙂

      Reply
  17. Donna

    April 05, 2017 at 8:07 am

    Looks delicious - the perfect Saturday lunch dish!

    Reply
    • Stacey

      April 08, 2017 at 8:33 am

      Thank you Donna.

      Reply
  18. Jo

    April 05, 2017 at 5:10 am

    I'm not eating dairy at the moment, but I can totally see this in my kids' future either as a late weekend breakfast or a lunch with a salad. Looks yum!

    Reply
    • Stacey

      April 05, 2017 at 7:43 am

      Jo, thank you.

      Reply
  19. Michele

    April 04, 2017 at 4:19 pm

    I love frittatas and this has such a great mixture of flavors! I'll have to make this for my family!

    Reply
    • Stacey

      April 05, 2017 at 7:42 am

      Thank you Michele.

      Reply
  20. Renee

    April 03, 2017 at 5:22 pm

    5 stars
    Oh I bet that ricotta makes it so creamy and dreamy! My girls LOVE frittatas - I'll have to make this one soon!

    Reply
    • Stacey

      April 04, 2017 at 8:50 am

      Thank you so much Renee 🙂

      Reply
  21. Tina

    April 03, 2017 at 1:37 pm

    I love frittatas! This one looks yum!

    Reply
    • Stacey

      April 04, 2017 at 7:42 am

      Thank you Tina.

      Reply
  22. Marilyn

    October 10, 2016 at 8:14 am

    5 stars
    This was quite tasty, however I added some grated cheddar and 1/2 cup of heavy cream into the egg mixture. Took a little longer to cook but was nice and creamy.

    Reply
    • Stacey

      October 11, 2016 at 12:08 pm

      Thank you Marilyn for your kind words and sharing your yummy additions to the recipe with us 🙂

      Reply
  23. Stephanie

    October 07, 2016 at 11:23 am

    I eat kosher. Would this still taste as good without the bacon or should some type of meat be added for flavor purposes?

    Reply
    • Stacey

      October 07, 2016 at 5:30 pm

      Stephanie, my friend that eats kosher uses grass fed beef bacon. She said it is at the grocery store and it might even be a kosher store she goes too. I have seen it at whole Foods market.

      Reply
  24. Nicola

    July 05, 2015 at 7:35 am

    3 stars
    Hi just made this for the first time as trying to follow low fermentation diet. How long will it keep in the fridge pls!

    Reply
    • Stacey

      July 05, 2015 at 8:07 am

      Nicola, I have kept it in the fridge for up to a week.

      Reply
  25. Jennifer

    April 21, 2015 at 11:40 pm

    I am allergic to something in egg beaters so I don't use any kind of egg whites in a carton. Can I just use regular eggs, yolk included or does it have to be just egg whites for the 1/2 cup?

    Reply
    • Stacey

      April 24, 2015 at 9:01 am

      Jennifer, I don't use egg beaters, I use 100 % organic egg whites (no gums or additives just egg whites). Might not be available at all stores though, but you can use whole eggs (yolks and all) instead of separating all those eggs.

      Reply
      • Nsbeach

        August 22, 2016 at 10:29 am

        If you just use eggs how many would you need or do you just measure them equal to 1/2 cup? I can't wait to try this as I have lots of garden fresh tomatos.

        Reply
        • Stacey

          August 22, 2016 at 6:56 pm

          Nsbeach, Just add 3 more whole eggs (8 eggs total)

          Reply
  26. Susan

    January 10, 2015 at 11:04 am

    SOOO tired of seeing the comment about NEVER eating bananas, just to give this woman business! I've lost 50 lbs in 5 months low-carbing! 🙂 However, if you go TOO low carb, you can get depressed and sluggish, which is what happened to me! So, I have a small banana, as green as I can stomach it, and I don't get depressed. Bananas are a WONDERFUL food, just don't eat a huge, very ripe one! I'm a science, etc., teacher and also studied in R.N. school.

    Reply
    • Stacey

      January 10, 2015 at 11:19 pm

      Hi Susan, congratulations on your amazing weight loss!! I agree with you on the banana debate. A little banana or apple in moderation will not ruin the diet. I eat the banana, apple and carrot in small amounts and still manage to stay moderately low carb. I did not eat them in Induction phase, and I became weak, sick, and depressed. So, I introduced a little fruit back in my diet and immediately felt better. I think if you eat them in small amounts it is okay and healthy. Only a problem if bananas are a trigger food for someone.

      Reply
  27. Dee

    January 09, 2015 at 7:31 pm

    Wonder how this will do in muffin cups and frozen. Do the sides burn easily? I cook for one and think it might be great for easy breakfast. Suggestions welcomed.

    Reply
    • Stacey

      January 10, 2015 at 11:01 pm

      Dee, I think these would do well in muffin cups. If your worried about burning in the reheating process, then you could just take them out a little sooner (slightly underdone) for reheating. Also, you can use the baking cup liners that keep them from the metal sides of the pan.
      ~Stacey

      Reply
  28. Tash

    December 05, 2014 at 11:19 pm

    This looks beautiful and delicious =P I had something similar the morning after Thanksgiving with leftover ham and turkey. I have to say it was pretty amazing!

    Reply
    • Stacey

      December 08, 2014 at 5:54 pm

      Thanks Tash, frittata is great for left-overs and cleaning out the fridge.

      Reply

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