Carnivore Frittata - For the Carnivore Diet
This carnivore frittata is all about eggs, rendered bacon, and silky fat for a tender, custardy center. It cooks mostly on the stovetop for gentle setting, then finishes in the oven so the top sets without drying out. Keep it strictly meat-and-eggs or fold in cheese and cream if you include dairy in your plan.
Use a well-seasoned 10-inch cast iron or oven-safe skillet for best results, and don’t rush the stovetop step—letting the edges set before baking ensures clean slices. Swap bacon for chopped cooked steak, crumbled sausage, or smoked salmon if you like; just keep the total add-ins to roughly a cup so the eggs remain the star. Omit cheese and cream for a dairy-free version and add a spoon of beef tallow for extra richness.
Ingredients
- 10 large eggs
- 6–8 slices bacon (about 5 oz), chopped
- 1 tablespoon butter, ghee, or beef tallow
- 3 tablespoons heavy cream (optional)
- 1 cup shredded hard cheese such as cheddar, Gruyère, or Parmesan (optional)
- 1/2 teaspoon fine salt, to taste
Instructions
- Preheat the oven to 375°F (190°C) with a rack in the center.
- In a bowl, whisk the eggs with salt until smooth; whisk in the heavy cream if using.
- Place a 10-inch oven-safe skillet over medium heat. Add the chopped bacon and cook until the fat renders and the bacon is crisp, 6–8 minutes.
- Spoon off excess fat, leaving about 1–2 tablespoons in the skillet. Add the butter, ghee, or tallow if the pan looks dry.
- Reduce heat to medium-low. Spread the bacon evenly, then pour in the egg mixture. Cook undisturbed 2–3 minutes until the edges just begin to set.
- Sprinkle the cheese evenly over the top, if using.
- Transfer the skillet to the oven and bake 8–10 minutes, until the center is just set and slightly jiggly.
- Rest 5 minutes, then slice and serve. For a dairy-free version, skip the cream and cheese and finish with a light drizzle of melted tallow.