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Spinach Frittata

Updated Mar 11, 2021Published Mar 8, 2018 By Julia 5 CommentsThis post may contain affiliate links.

Summary:
This is a silky and creamy frittata with spinach, prosciutto, bell pepper, and parmesan cheese. Everything is conveniently cooked using a single pan, with minimal cleanup. Enjoy this for a low carb breakfast or brunch.
overhead view of spinach frittata in a pan

Spinach Frittata

5 from 1 vote
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Prep: 10 mins
Cook: 35 mins
Yield: 4 servings
Calories: 410
Net Carbs: 4g

INGREDIENTS

  • 8 large eggs
  • 6-ounce package baby spinach, roughly chopped
  • 2 ounces prosciutto (4 slices), cut into 1 to 2 inch pieces
  • 1 orange bell pepper, sliced into short strips
  • 3/4 cup finely grated parmesan cheese, divided (Note 1)
  • 1/2 cup heavy whipping cream
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon table salt

INSTRUCTIONS

  • Make Egg Mixture: Whisk eggs, heavy cream, black pepper, salt, and half of parmesan cheese in large mixing bowl until well-beaten. Set aside.
  • Cook Prosciutto: Coat bottom of oven-safe 10-inch high-sided pan (Note 2) with olive oil, and add chopped prosciutto. Cook over medium heat until slightly crispy, 5 to 10 minutes, stirring occasionally. Use tongs to transfer prosciutto to large bowl, leaving behind oil and grease in pan.
  • Cook Vegetables: Add bell pepper slices to pan and cook until seared and soft, about 5 minutes, stirring occasionally. Transfer to same bowl with prosciutto. Reduce to medium-low heat. Add spinach to pan and cook until just wilted, a few minutes, stirring almost constantly. Transfer to same bowl. Turn off heat.
  • Assemble Frittata: Give egg mixture a stir and pour into pan. Leaving behind any juices in bowl, transfer prosciutto, spinach, and bell pepper to pan, arranging until evenly distributed in egg mixture. Gently push down on anything protruding up.
  • Cook Frittata: Cover with lid and cook over low heat until most of surface is no longer liquid, about 15 minutes. Gently shake pan; center should be set and only edges should be liquid (Note 3). Remove pan from heat.
  • Broil Frittata: Uncover and evenly distribute remaining parmesan cheese on top. Optionally season with additional black pepper. Turn on broiler. Place frittata in middle of oven and broil uncovered until surface is completely set and cheese is bubbling, 5 to 10 minutes. Frequently monitor so that frittata does not overcook.
  • Cool & Serve: Let stand to cool for a few minutes. Use spatula to loosen sides of frittata, then cut into wedges. Serve and save leftovers (Note 4).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 410 (69% from fat)  
Total Fat 31g 48%
   Saturated Fat 15g 77%
Cholesterol 434mg 145%
Sodium 770mg 32%
Net Carb 4g  
Total Carb 5.5g 2%
   Dietary Fiber 1.5g 7%
   Sugars 3.5g  
Protein 24g  
Vitamin A 94% · Vitamin C 78% · Calcium 30% · Iron 16%

PHOTOS

overhead view of spinach frittata in a pan
close up view of spinach frittata in pan
slice of spinach frittata served on plate
overhead view of spinach frittata served on plate

NOTES & TIPS

(1) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(2) Pan. The sides of the pan should be tall enough to hold all of the spinach. A fitting lid is required. The pan should be safe for broiler use.
(3) Cooking Frittata. Take care to ensure that the frittata is not overcooked, which would taste rubbery and chewy. A proper frittata should be very soft and silky with the texture of custard. The center should be wobbly and barely set.
(4) Serving / Leftovers. Serve warm for breakfast or brunch, with low carb sides like cheddar biscuits, cauliflower fritters, or lemon poppy seed scones. Frittata leftovers should be covered and refrigerated for up to 2 days, then reheated on a pan over medium-low heat until warmed through.

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Filed Under: Breakfast, One Pan Meals, Per Serving: Under 5g Net Carbs Tagged With: 31-60min, 6-10ingredients, bell pepper, eggs, gluten free, heavy cream, parmesan cheese, prosciutto, spinach

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Instant Pot Whole Chicken (Pressure Cooker)
Next Post: Keto Peanut Butter Cups (Low Carb, Sugar Free) »
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newest oldest most voted
Lori Barlow

This was absolutely delicious!! My college kids ate the entire pan 🙂

Vote Up0Vote Down  Reply
7 months ago
Maggie Stewart

What do you recommend serving it with? My hubby and I are looking at ways to lose weight and this recipe is just up our alley, but I know my guy may still feel we need “something to go with it.” 🙂 Thanks.

Vote Up0Vote Down  Reply
1 year ago
Julia

How about biscuits? I make these low carb almond flour biscuits with cheddar and bacon https://www.savorytooth.com/low-carb-biscuits/ They will really fill you up and help you feel like it’s a complete meal.

Vote Up0Vote Down  Reply
1 year ago
Mimi

I love your frittata ingredients! They’re so fun to make when you’re feeding a few people at breakfast.

Vote Up0Vote Down  Reply
3 years ago
Linda

❤️ Looks wonderful!

Vote Up0Vote Down  Reply
3 years ago

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