Cheesy Low Carb Frittata with Peppers, Mushrooms and Bacon

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This cheesy low carb frittata with peppers, mushrooms and bacon takes your scrambled eggs to the next level. More like a crustless quiche, we take crispy bacon and pair it with sautéed mushrooms and poblano pepper to make your new favorite breakfast.

A slice of savory frittata with chunks of meat and vegetables is served on a decorative plate with a fork. Another part of the quiche is visible on a serving dish in the background. The quiche is placed on a wooden surface.

Breakfast isn’t just for morning you know. We love breakfast any time of the day. This cheesy low carb frittata with peppers, mushrooms and bacon is the perfect example of how it can be hearty meal that fits breakfast, lunch or supper.

Much like our INSTANT POT GRITS, this bacon frittata takes eggs and makes them a bit more fancy pants. All cheesy and dressed up! These types of recipes show how you can take simple recipes and really make them something more.

Ingredients

While this recipe is finished in the oven, most of the cooking happens on the stove top! We use fresh and delicious but simple ingredients to dress up this frittata.

A frying pan on a stove contains diced green bell peppers and mushrooms. To the right, a cutting board holds a knife and additional diced vegetables. The stove's burners and control knobs are visible to the left of the pan.

Avocado oil – the perfect healthy fat. Adds no flavor and has a high smoke point.
Bacon – fried up crispy and crumbled to add texture and flavor.
Sliced Mushrooms – this earthy veggie adds body and texture to the frittata.
Parsley – for garnish and to add color.
Fresh Basil – tons of flavor but mild enough to add to the recipe and not overpower the other ingredients.
Fresh Mozzarella – we like to shred this up and add it in for a creamy cheesy goodness.
Cubed Havarti cheese – for a pop of smoky cheese in each bite. Leaving it cubed adds to the good old cheese pull in this recipe.
Poblano Pepper – we love using the jalapeños milder and bigger cousin to get a ton of warm flavor without all of the added heat.
Eggs – frittata equals eggs, 8 of em!
Heavy Whipping Cream – I can’t think of a time when eggs were not made better by heavy cream, ever!
Grated Parmesan – a salty yet delicious addition to all of the cheese in cheesy.
Salt and Pepper – good old, tried and true. All you need to add a ton of flavor to any recipe. As the Bible says, “Be salt and light!”
Creole or Cajun Seasoning – for added flavor. This is an ingredient you can add to or take away as per your spicy preference.

See recipe card for quantities.

Instructions

We cook in layers here for a more taste filled experience. Much like soups, frittatas can have many layers of flavor and here is where we develop them all.

A skillet on a stove contains chopped mushrooms and green bell peppers being cooked. A person's hand is holding a bowl with cracked eggs and a fork, preparing to add them to the skillet. A slotted spoon rests in the skillet. Chopped vegetables are on a cutting board nearby.

Preheat the oven to 350. In a large skillet or cast iron skillet, add avocado oil, mushrooms and chopped poblano. Cook just until softened.

A person is preparing an omelet. There is a frying pan on a stovetop with chopped green peppers and mushrooms cooking. They are pouring milk from a carton into a glass bowl containing beaten eggs. A slotted spoon is also in the frying pan.

In another bowl whip eggs until combined. Add heavy cream and mix well.

A person holding an open packet of shredded Parmesan cheese above a skillet with sautéed vegetables, likely mushrooms and green bell peppers. Beside the skillet, there is a bowl of beaten eggs, a few cubes of cheese, a knife, and a tray on a kitchen countertop.

Add grated parmesan to egg mixture and mix.

A person seasons a pan of chopped vegetables with a pepper grinder on a stovetop. A slotted spoon rests on the pan. Beside the stove is a cutting board with butter and a knife. A bowl of beaten eggs is on the left.

Season egg mixture with salt and pepper, mixing well.

A person is holding a jar labeled "Garlic Powder" over a stove. On the stove, there is a frying pan with vegetables being sautéed. A slotted spoon rests in the pan. Next to the stove, there's a cutting board with butter cubes and a knife.

Add creole or cajun seasoning to eggs and heavy cream and whisk to combine.

A person is holding chopped green vegetables over a pan on a stove, preparing to add them to the cooking vegetables. To the left, there is a bowl with a yellow mixture and a spoon. To the right, there are knife, cheese cubes, and a block of cheese on a wooden cutting board.

Add fresh chopped basil to mushrooms and peppers and cook for a minute to wilt.

A frying pan on a stove contains chopped mushrooms, green bell peppers, and melted mozzarella cheese pieces. To the left is a blue bowl filled with a yellow mixture and a spoon. A cutting board with cheese cubes and a knife is on the right.

Lower heat and add in shredded fresh mozzarella evenly in pan with vegetables.

A person stirring a creamy dish with a black spatula in a skillet on a stovetop. The skillet contains a yellow sauce with mushrooms and what appears to be slices of meat. There are diced cubes of cheese and a knife on a wooden cutting board nearby.

Carefully pour in egg mixture as even as possible. With a spatula, gently lift up veggies to allow for eggs to get underneath them.

A frying pan on a stovetop contains an omelette being cooked, filled with pieces of mushrooms, spinach, and possibly cheese. A wooden cutting board with a knife and some chopped vegetables is positioned to the right of the pan.

Sprinkle the cubed havarti over the top as evenly as you can.

A person holding a plate with diced, cooked bacon resting on a paper towel. The plate is held over a stovetop, with a cutting board and knife to the right, and a white cutting board with greens to the left.

Sprinkle crumbled cooked bacon over the top of the frittata. Cook over low to medium heat just until edges of the frittata start to set and slightly brown.

Place in the oven and cook for 6 to 8 minutes. Turn on the broiler to medium and cook for a few minutes to brown and set the top. Remove from oven when top is golden brown. use the spatula to loosen the edges and slide it out onto a cutting board or serving platter.

A slice of frittata with visible pieces of bacon, cheese, and vegetables on a decorative plate. A fork holds a bite-sized piece of the quiche. The background shows another quiche on a wooden surface.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

I love breakfast for supper! Big D and I often make omelettes, well Big D does because he is so good at it. Since developing this recipe, it makes me look just as good when we have a hankering for eggs for supper! Delicious and healthy, my favorite combination.

Substitutions

Like a lot of our recipes, we urge you to try it as is, of course, unless there is something you just don’t like. Still, we love to help you get your wheels turning with other ideas, so here is short list below.

Egg Whites – for a much lighter version of this that will make it even healthier!
Jalapeños – replace the mild poblano for some kick here. If spicy isn’t your thing, you can simply use bell peppers too!
Heavy cream – half and half or even milk will work well in this recipe.

A close-up of a savory pie, reminiscent of a frittata with mushrooms, peppers, and bacon, with visible toppings such as cheese and herbs. A piece is cut and placed on a green and white decorative plate, with a fork holding a bite-sized portion. The pie is set on a wooden surface.

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Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

Storage

This can be kept in an airtight container for up to a week. Reheat in a low but warm oven until heated through. We do not recommend freezing this recipe.

A slice of homemade frittata sits on a decorative plate with a fork holding a small bite. The frittata contains visible ingredients such as tomatoes, herbs, and cheese. The background shows a larger portion of the frittata on a serving plate placed on a wooden surface.

A close-up of a baked frittata filled with ingredients including bacon, cheese, mushrooms, and herbs, shown on a decorative black and white plate. The crust is visible on the edge, appearing golden brown and crispy. The dish surface has a speckled herb topping.

Cheesy Low Carb Frittata with Peppers, Mushrooms and Bacon

Prep Time 5

Cook Time 15

Serving Size

Ingredients

1 tbsp avocado oil
8 slices of bacon cooked and crumbled
2 tbsps parsley
1/4 cup basil
4 oz fresh mozzarella cheese shredded
2 oz havarti cheese cubed
1 poblano pepper
8 eggs
1/4 cup heavy whipping cream
1/4 cup parmesan cheese grated
1/2 tsp salt
1/4 tsp pepper
4 ox sliced mushrooms
1/4 tsp creole seasoning

Instructions

Preheat the oven to 350 degrees. Heat avocado oil over low to medium heat. Add sliced mushrooms and chopped poblano pepper. Cook until softened.
1 tbsp avocado oil, 1 poblano pepper, 4 ox sliced mushrooms
In a large bowl, whip eggs until mixed well. Add heavy cream, parmesan cheese, salt, pepper and creole seasoning. Mix well.
8 eggs, 1/4 cup heavy whipping cream, 1/4 cup parmesan cheese, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp creole seasoning
Add basil to vegetables and allow to wilt. Shred mozzarella and add in an even layer over the vegetables.
1/4 cup basil, 4 oz fresh mozzarella cheese
Pour in egg mixture, lifting with spatula to allow eggs to seep under vegetables. Top with cubed havarti cheese and crumbled, cooked bacon. Allow to cook over low heat until the edges start to set.
2 oz havarti cheese, 8 slices of bacon
Once set, transfer to oven for 6 to 8 minutes to firm up. Turn broiler on medium heat and allow the top to brown. Remove from pan, slice and serve garnshed with parsley.
2 tbsps parsley

See How To Make It!

🍴 PRO TIP!

Don’t be intimidated by a frittata. They are much easier to handle than omelettes! Be patient and use your non stick spatula to gently lift the edges until it slides right out of the pan. If it happens to stick, no worries, just slice with a pan safe knife or serving spoon and serve right out of the cooking pan.

🗹 RECIPE FAQ’S

How long should it cook on top of the stove?

All stove tops are different. For me, the edges got browned and the center started to set after a few minutes. Just watch it closely, it shouldn’t take long! Finishing in the oven helps it cook evenly!

What kind of cheese works the best?

I really like fresh mozzarella to get that creamy cheese in the middle. Havarti also produces a soft creamy cheese experience too. Some others that would do the same are goat cheese as well as gouda and other white cheeses.

How do you keep the frittata from getting soggy?

The secret to that is cooking the vegetables beforehand like we did. The excess moisture cooks away before we ever add the eggs!

What is the best way to get a fluffy frittata?

Heavy whipping cream is the answer to this one! It creates a thickness that expands within the eggs as they cook, producing the soft and fluffy texture we look for. This is often why it is also added to simple scrambled eggs as well.

Looking for other recipes like this? Try these:

🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!

These are my favorite dishes to serve with this frittata recipe:

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!

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Reader Review

“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”

– Karen

⭐⭐⭐⭐⭐

Crock Pot Chicken Tortilla Soup

Cheesy Low Carb Frittata with Peppers, Mushrooms and Bacon

Ingredients

Instructions

Why Brooke loves this recipe!