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+ servings

Whole30 BLT Frittata

Leftover cooked potato or sweet potato, cut into 1-inch pieces, is also delicious in this. Save leftovers in the refrigerator to heat up for a quick lunch or dinner.
Course: Breakfast
Servings: 6 slices
Author: Marcia W. Smart


  • 12 large eggs whisked well
  • 4 slices sugar-free bacon look for Whole30 compliant bacon
  • Freshly grated pepper
  • 1/2 onion diced
  • 1 tablespoon chopped garlic about 3 cloves
  • 8 cherry tomatoes halved
  • 1 cup fresh spinach leaves chopped
  • Kosher salt or Maldon sea salt


  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the eggs and a few rinds of black pepper; set aside.
  • Warm a 10- to 11- inch oven-proof sauté or cast iron pan over medium high heat. Add the bacon and fry until crispy. Remove bacon and set aside, leaving bacon fat in the pan.
  • In the same pan, warm the bacon fat over medium heat and add the onion. Sauté the onions for about 2 minutes until softened and lightly browned. Add the garlic, cherry tomatoes and spinach leaves and stir.
  • Add the whisked eggs and let set for about 30 seconds over medium heat.
  • Transfer the pan to the preheated oven and let the frittata cook until the eggs are just set, about 25-30 minutes. Remove the frittata from the oven, cut into wedges and serve.