recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


food . travel . life

keto . low carb


gluten-free . grain-free . sugar-free

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Keto Cookbooks



The KETO Crockpot Cookbook
Cheesy Biscuits (+ VIDEO!)
The KETO Ice Cream Scoop Cookbook
Recipe Index: Find the recipe you need here
Egg Foo Yung
Liposomal Vitamin C (+ VIDEO!)
Parmesan Bacon Frittata
Chocolate Fudge Mug Cake
Tips For Staying Sane When Your Brain Is Trying To Kill You

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Parmesan Bacon Frittata

I love eggs. Everything about them. How versatile they are, how tasty they are, and maybe most importantly how nutritious they are. They are pretty much the perfect food. They are especially perfect for keto and low carb peeps with their perfect ratio of protein to fat. However, it is true that a plate of bacon and eggs – however fast and delicious – can get a little boring if that’s all you ever do, and it makes me sad when folks wail that keto is boring and therefore not sustainable. I constantly thinking up exciting ways with eggs so that boring will never be uttered from my lips, at least in the context of what I eat in my little keto world. So today I bring you Parmesan Bacon Frittata which will give you a whole new and very exciting way to dish up those bacon and eggs.

Parmesan Bacon Frittata

The way I distinguish between an omelet and a frittata is that with a frittata you saute the fillings and then add the eggs, whereas with an omelet you cook the eggs and then pile the filings on top and fold it over.

I admit I get a kick out of the whole flipping the omelet over part, so I make omelets more often, but frittatas are easier to make, harder to mess up, and a lot easier to eat. We ate this one like a slice of pizza!

Parmesan Bacon Frittata

Now, the other thing I did when creating this recipe was intentionally use up all the ingredients I had left over from the Orange Thyme Sheet Pan Pork Chops, because I wanted to show you 1. How two dishes with essentially the same ingredient list could give you two entirely different meals (AKA far, far from boring), and 2. How to use up any ingredients you might have left over. I hate food waste, but sometimes when you buy more unusual ingredients for one dish you’re left with some bits and pieces you are not quite sure how to use up.

This technique of creating new recipes with leftovers will help you with your food budgeting, too, and goodness knows food is expensive enough these days without wasting any.

Parmesan Bacon Frittata

This Parmesan Bacon Frittata is a snap to throw together and will take you just a few minutes to get dinner – or breakfast or brunch – on the table for yourself or your hungry tribe. It will feed 2 – or 1 enormous appetite. Or, if you add a side salad or other veg, it can serve 4. You could even serve it as a side to a steak or a plain pork chop! In this instance it could easily serve 6 or even 8.

Up your frittata game today!

Parmesan Bacon Frittata

Author: Carrie Brown | Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Serves: 2 – 4

What You Need

  • 6 oz. / 170g bacon, chopped into small pieces
  • 4 oz. / 110g fennel, finely chopped
  • 8 eggs
  • 8 TBSP water
  • 1 1/2 TBSP fresh thyme, finely chopped
  • Ground black pepper
  • 6 oz. / 110g grape or cherry tomatoes, sliced in half
  • 2 TBSP grated Parmesan

What You Do

  1. Sauté the chopped bacon and finely chopped fennel over a medium heat until they are just starting to brown.
  2. Turn the broiler (grill) on to heat.
  3. Meanwhile, whisk the eggs, water, fresh thyme and ground black pepper in a jug until completely mixed.
  4. Add the halved tomatoes to the eggs.
  5. Pour the egg mixture into the pan over the bacon and fennel and stir for 30 seconds while the eggs start to cook.
  6. After 30 seconds, stop stirring and leave to cook for a further 2 minutes.
  7. Remove from the heat and place under the broiler (grill) until the top is set and just starting to brown.
  8. Remove from under the broiler (grill), sprinkle the grated Parmesan evenly over the frittata and pop back under the grill for 20 seconds until golden.
  9. Slide onto a large plate or cutting board and slice to serve.

Top Recipe Tips

  • You might have noticed there is no salt listed. The bacon and Parmesan both bring saltiness to the table so I highly recommend not adding any extra while making the frittata. You cam always sprinkle some on top once it is cooked and you have tasted it.
  • You can make this ahead of time and when completely cold slice and stack between sheets of parchment or waxed paper and store in the ‘fridge in an airtight container. You can then take slices on the go, eat them cold, or gently reheat them.
  • If you cannot find fresh thyme, use 1/2 TBSP dried thyme. It’s better with fresh though.

Helpful Cooking and Recipe Links

Podcast Episodes and You Tube Videos


  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • For dairy or cheese issues, simply omit the Parmesan cheese. You shall lose flavor.

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