Pancetta and Spinach Frittata

Why This Is Strictly Keto

Eggs and pancetta (Italian cured pork) form a base of nearly zero carbohydrates and high fat. Spinach and mushrooms add nutrients with minimal carbs. There is no sugar and no flour. This Italian classic is naturally keto.

Ingredients

• 8 large eggs
• 3 oz (85g) pancetta or diced bacon
• 2 cups fresh spinach, roughly chopped
• 1 cup mushrooms, sliced
• ½ cup Parmesan cheese, grated
• ¼ cup heavy cream
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the broiler to high. Make sure your oven-safe skillet (10–12 inch cast iron works best) is ready.

2. Cook pancetta: In the oven-safe skillet over medium heat, cook pancetta until golden and crispy, about 4–5 minutes. Remove with a slotted spoon and set aside. Leave 1 tablespoon of fat in the pan.

3. Sauté vegetables: Add onion to the pan and cook 2–3 minutes until softened. Add garlic and mushrooms; cook 3–4 more minutes until mushrooms are golden. Add spinach and stir until wilted, about 1 minute. Season with oregano, thyme, salt, and pepper.

4. Whisk the eggs: In a bowl, whisk together eggs, heavy cream, half the Parmesan, salt, and pepper.

5. Combine: Return pancetta to the skillet. Distribute the vegetable mixture evenly. Pour egg mixture over everything.

6. Cook on stovetop: Cook over medium-low heat for 5–6 minutes, without stirring, until the edges are set and the bottom is golden but the center is still slightly jiggly.

7. Broil: Transfer the skillet to the broiler and broil for 2–3 minutes until the top is set and lightly golden. Watch closely.

8. Finish and serve: Sprinkle with remaining Parmesan and fresh basil. Slide onto a board or serve directly from the skillet. Cut into wedges.

Nutritional Info (per serving, approximate)

Tips

• The frittata is fully cooked when it no longer jiggles in the center. A knife inserted in the middle should come out clean.
• Leftovers can be refrigerated for 3 days and eaten cold or at room temperature — great for meal prep.
• Try swapping pancetta for smoked salmon and using goat cheese and chives for a different flavor profile.