Bacon and Spinach Frittata

Bacon and Spinach Frittata

Frittata recipe & content provided by Ryan Carter

Packed full of green, leafy vegetables and bacon, this frittata recipe makes a great omelette alternative. I like to vary my protein sources, and eggs are no exception. Here, I opted for duck eggs, which are slightly larger and richer, with more nutritional value than hen eggs. Feel free to use hen eggs, which work just as well as ducks’.

The frittata includes pasture-raised bacon. I also use leftover steamed leafy green vegetables to save time in the morning. I opted for green beans and collard greens, but any green vegetables like asparagus or kale will also taste great. Cherry tomatoes are optional and can be removed if you are following a nightshade- or lectin-free diet.

For an extra boost of vegetables, serve the frittata with a side of salad leaves, tomatoes, avocado, and a drizzle of extra virgin olive oil.

Bacon and Spinach Frittata

Bacon Spinach Frittata RecipeStart to finish: 30 mins


  • 6 duck eggs or 8 hen eggs
  • 1 tablespoon grass-fed ghee
  • 4 ounces pasture-raised bacon, cut in 1/2-inch pieces
  • 1 1/2 cups green beans, cooked and cut in half
  • 2 cups of spinach or collard greens, steamed and roughly chopped
  • 4 ounces cherry tomatoes, sliced in half (optional)
  • 1 rosemary sprig, finely chopped


  1. Preheat convection oven to 350 F
  2. In an oven-proof wide saucepan (I used a 12-inch pan) over medium heat, add the ghee, bacon and rosemary. Cook for 3 minutes until the bacon is slightly crisp.
  3. To the same pan, add the green vegetables and tomatoes to heat up and soften.
  4. Whisk the eggs in a bowl and then add to the pan, making sure they cover and reach all corners of the pan. Leave to cook for 5 minutes to set on the base and sides.
  5. Transfer the pan to the oven and allow to cook for another 5 minutes until the top of the frittata has set. Remove and allow to cool.
  6. Slice into 3 portions and serve with salad.

Serves: 3

Nutritional Information (Per Serving):

  • Calories: 464.4
  • Protein: 3135g
  • Carbs: 10.1g
  • Net Carbs: 3.6
  • Fiber: 6.5g
  • Sugar: 3g
  • Fat: 32.5g
  • Saturated Fat: 9g
  • Polyunsaturated: 2g
  • Monounsaturated: 7g
  • Trans fat: 0g
  • Cholesterol: 1248.5 mg
  • Sodium: 906.5mg
  • Potassium: 469.5mg
  • Vitamin A: 2873.1mg
  • Vitamin C: 13.1.3mg
  • Calcium: 173.4mg
  • Iron: 6.4mg

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