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Spicy Bacon Frittata after baking in a cast iron skillet
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5 from 1 vote


This spicy bacon frittata is a perfect keto breakfast. It has a soft and custardy texture with some crispy spicy bacon bits and tender zucchini cubes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: Italian
Keyword: Frittata, Keto breakfast, Keto lunch, Low-carb breakfast, Low-carb lunch
Servings: 4
Calories: 316kcal
Author: Anna


  • 5 large eggs
  • 50 g shredded cheese of your choice
  • 80 g whipping cream 27-30% fat, not whipped
  • 140 g uncured bacon
  • 150 g zucchini, diced
  • 2 dried chili peppers, crushed
  • Salt
  • Freshly ground black pepper


  • Preheat the oven to 180C (356F).
  • Creak the eggs into a bowl. Add the cheese and cream, season with salt and freshly ground pepper to taste. Whisk everything together.
  • Heat a skillet (8-inches) over medium-high heat.
  • When the skillet is hot, add the bacon with crushed chili peppers and cook it until golden brown. Add the zucchini and cook just for a few more minutes.
  • Spread the bacon and zucchini evenly throughout the skillet and pour in the egg mixture. Shake the skillet slightly to ensure the egg mixture spread evenly.
  • Transfer the skillet to the oven and cook for 20 min or until eggs are set, and the surface is golden brown.
  • Remove the skillet from the oven and let it sit for 10 minutes before serving.
  • Serve it hot or cold. 


Refrigerate for up to 5 days in a sealed container.
It can be reheated in a microwave.
You can substitute dried chili peppers with chili flakes.


Serving: 1slice | Calories: 316kcal | Carbohydrates: 3g | Protein: 16g | Fat: 26g