Pesto Bacon Zucchini Spaghetti Frittata with Mushrooms and Kale

gluten freemeat & poultrypaleo
Frittata ingredients

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

Yes, this is real. You’re looking at a monstrous, healthy frittata.

What’s inside? Simple ingredients: zucchini noodles, bacon, mushrooms, kale and 6 eggs. That’s it… oh, and a smidge of garlic powder and some pepper to taste.

No, it’s not Christmas morning. Sure does feel like it though, right?

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

I made this for Juli over at PaleOMG yesterday. Juli’s an amazing blogger/woman/Paleo enthusiast. Even though she’s writing a cookbook right now (how exciting!), she still manages to keep her blog and Instagram stacked with deliciousness.

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

I’m so happy she gave me my second opportunity to guest post on her site. The first time, I posted up a salmon BLT, featuring the Inspiralized Bun. Honestly, this girl makes me want to go Paleo. She’s awesome!

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

Anywho. You’re going to want to make this frittata on Christmas morning… or for brunch the next day. Or for dinner, any day of the week.. or year. It’s just that good.

The ingredients are so easy yet pack flavors so good, you’ll be licking your lips all day. Look:

Frittata ingredients

Plus, it’s easy to prepare. Just cook your veggies, top with eggs and bake in the oven:

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

From my post over at PaleOMG:

This zucchini noodle frittata is packed with heart-healthy veggies like kale and mushrooms, while having that classic robust bacon flavor baked into it. The zucchini noodles offer additional fiber to keep you full and the cheeseless pesto is that proverbial “cherry on top.”

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Can you see the zucchini noodles in the bottom? They had such a fantastic texture to an otherwise simple breakfast food.

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If that didn’t sell you enough, the vegan pesto (an adaptation from my grandfather’s recipe!) truly makes it sinfully yummy.

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Enough said. Tuesday’s Christmas Eve – fill up on this so you stay energized while spending time with your loved ones on Christmas day!

You can find this post on Pinterest, here:

Follow Ali Maffucci’s board Spiralized Breakfasts on Pinterest.

Serves 4-8

Pesto Bacon Zucchini Spaghetti Frittata with Mushrooms and Kale

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  • For the pesto:
  • 1.5 packed cups of basil leaves
  • 1.5 tbsp minced garlic
  • ½ tsp ground salt
  • ¼ tsp pepper
  • 3 tbsp pine nuts
  • ¼ cup olive oil
  • For the frittata:
  • 5 pieces of bacon
  • 1.5 cups chopped kale
  • 2 small zucchinis, spiralized (Blade C)
  • 1 cup sliced button mushrooms
  • ½ tsp garlic powder
  • 6 eggs, beaten
  • cracked pepper to season


  1. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
  2. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.
  3. Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.
  4. Place in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.
  5. While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.
  6. When the frittata is done, serve immediately with side of basil pesto. Enjoy!

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Rayzel Lam says:
That looks SO good!! And great job on the photos! You are really pumping out the recipes lately and they are all quite unique and delicious looking.
Thank you Rayzel - what a sweet comment, that made my day!
Joanne says:
Fritattas are my go-to "the world around me is going crazy/i have no time" meal! Love this batch of filling suggestions. The zucchini noodles are KEY.
Lisa says:
Hi - your site was recommended to me - just bought a spiralizer and super excited to get cooking! Everything looks yummy!! If I don't own a cast iron fry pan, what are the other options for cooking the frittata?
You can use any sort of skillet - the cast irons are easy to clean, last longer and are just more environmentally friendly (no toxic fumes like with non-stick skillets.) But if you don't have one, a regular skillet will do!
Lisa says:
I do have a cast iron skillet, but it is on the small size. My larger skillets can not go in the oven, so I was just wondering what the alternate to a skillet for the oven cooking portion of the recipe and transferring from skillet to oven appropriate cookware. Thanks, L

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my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡

the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔⁣

something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄⁣

and I realize that this will not be helpful to everyone ("oh, ali, I can't just cook it all way!"), but if it does, try to get in the kitchen and cook (or bake!) something that brings you happiness. and if it does not and you're sad right now, that's okay too. it's okay to not feel okay. 🙏🏼 I wish I could help more, but in the meantime, my love, strength, and heart goes out to you. I'm thinking of you.⁣

but, IF food and cooking is cathartic for you too, I encourage you to make something new this year for Thanksgiving (or over whatever holiday you celebrate.) sometimes following steps in a new recipe keeps your brain focused on the task and you're able to let everything else wash away. at least that's how it is for me! I'm flipping through my cookbooks and sharing some of my favorite holiday-friendly recipes over on stories, like this one from #InspiralizedandBeyond! 📚⁣


makes 8-10 crostini⁣

1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds⁣
1/4 cup ricotta cheese⁣
5 fresh figs, diced⁣
honey, for drizzling⁣

arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.

📸: @evansungnyc