Savory and satisfying, this bacon and leek frittata with potatoes is made with hidden cottage cheese for an extra boost of protein. Crispy smoky bacon, sweet leeks, tender potatoes mixed in with eggs, cottage cheese and shredded mozzarella, makes this dish perfect for breakfast, brunch or meal-prep.
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Why You'll Love This Recipe
- It's delicious! The combination of crispy smoky bacon, tender potatoes, sweet leeks and cheese makes this frittata recipe balanced and packed with flavor and texture.
- Because we sneak in some blended cottage cheese with the eggs like in this one with sun-dried tomatoes and crustless quiche, this bacon leek frittata is filling and nutritious with an extra boost of protein.
- Frittatas are amazing for meal-prep to have on hand to quickly reheat for breakfast or lunch. It's also easy to put together in only one skillet, and can be customized to your taste.
Key Ingredients And Variations
- Bacon: the base of this dish as everything is cooked after in its rendered fat. If you prefer turkey bacon, it totally works too, but you might need a little oil to cook the veggies. Cook the bacon as crispy as you enjoy it, I prefer mine ultra crispy but it's up to your taste.
- Leeks: about 1 to 2 small leeks, which comes to about ½ to ¾ cup chopped. Use the white and very light green part of the leeks, discarding the tough dark green top. Make sure to wash the leeks well. One of the easiest way to clean leeks is by slicing them first, and rinsing them really well under cold water.
- Potatoes: they give a great texture. Peel and dice the potatoes small, or you can even use frozen diced potatoes. You don't need to pre-cook them as long as they're diced small.
- Low-fat cottage cheese: use a good quality cottage cheese with small curds, meaning it shouldn't be too wet. Drain any extra liquid.
- Eggs: You can add some egg whites if you'd like.
- Shredded mozzarella: I love its mild delicious flavor, you can sub it with gruyère cheese or cheddar.
- Seasoning and herbs: keeping it simple with garlic powder, onion powder, salt and pepper and fresh chives. You can definitely use spices of choice too!
How To Make bacon and leek frittata with potatoes
- You'll need a 10" cast iron skillet, an oven preheated to 375° Fahrenheit and a blender.
- Chop the bacon into small ribbon, chop the leeks, peel and chop the potatoes.
Cook the bacon until crispy.
Once cooked, scoop out the bacon and place on a plate lined with paper towels.
Add the leeks, potatoes, spices, and sauté stirring often for 5-7 minutes.
Remove from heat, add back the cooked bacon, stir and fill out the skillet uniformly.
Add eggs, cottage cheese, spices to a blender and blend until smooth, about 30 seconds.
Pour the egg mixture over.
Sprinkle the cheese and some chopped chives on top. Add the oven and bake for 18-22 minutes.
Remove from oven carefully (handle will be hot), let rest for a few minutes, slice, sprinkle with fresh chives, serve and enjoy!
More Brunch Recipes
If you love brunch check these out!
Tips
- Don't burn the leeks and potatoes, adjust the heat if necessary, and stir often.
- Be cautious when using a cast-iron skillet, the handle gets very hot.
- Make sure the skillet you use is oven-safe as the frittata is baked in the oven right from the stove. If you don't have a cast iron, transfer everything into a baking dish after using a bit of spray cooking oil, then add the egg mixture, cheese and bake.
- Serve the bacon leek frittata with a side salad, avocado, tomatoes, sour cream, more fresh herbs, a side of fruit.
- Adjust salt and pepper to taste, keep in mind that bacon is salty.
- Leftovers should be refrigerated in an airtight container for up to 4 days.
Frequently Asked Questions
The middle of the frittata will be set and not longer wet or wobbly if you gently shake the skillet.
Yes absolutely as long as you eat eggs and dairy. Skip the bacon and replace it with a plant-based bacon substitute, or more veggies like mushrooms, spinach or peppers. Be careful with tomatoes as they could make the frittata watery.
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Bacon Leek Frittata with Potatoes
Equipment
- plate
- paper towels
- 10-inch cast iron skillet or oven-safe skillet or baking dish
- spatula or wooden spoon
Ingredients
- 4 slices bacon chopped
- 1-2 small leeks chopped about ½ to ¾ cup, white and light green part only
- 2 potatoes diced small, about 1 ½ cup
- ½ teaspoon garlic powder divided in 2
- ½ tablespoon onion powder divided in 2
- salt to taste
- ¼ teaspoon black pepper
- 6 large eggs
- ⅔ cup low-fat cottage cheese
- ½ cup shredded mozzarella or more to taste
- fresh chives chopped
Instructions
- Cook the bacon until crispy (or desired doneness) in a cast iron skillet over medium/medium-high heat, stirring often.
- Preheat oven to 375° Fahrenheit.
- Once cooked, scoop out the bacon with a slotted spatula and place on a plate lined with paper towels. Leave bacon fat in skillet.
- Add the chopped leeks, chopped potatoes, garlic powder, onion powder, pepper and a pinch of salt to the skillet, and sauté on medium-low heat, stirring often for 5-7 minutes or until potatoes are tender.
- While the veggies are cooking, add eggs, cottage cheese, garlic powder, onion powder, salt and pepper to a blender and blend until smooth, about 30 seconds.
- Once the potatoes and leek are tender, remove from heat, add back the cooked bacon, stir and fill out the skillet uniformly.
- Pour the egg and cottage cheese mixture over.
- Sprinkle the cheese and some chopped chives on top. Add to oven and bake for 18-22 minutes or until the frittata is set and the center no longer wobbly or wet looking.
- Remove from oven carefully (handle will be hot), let rest for a few minutes, slice, sprinkle with fresh chives and serve with sides of choice such as salad, fruit, and hot sauce and enjoy!
Notes
- Make sure the cottage cheese you use isn't too "wet or liquidy" or it could make the frittata runny. Cook the frittata a little longer is necessary. My favorite kind is 2% low-fat Good Culture.
- Be careful with the cast iron skillet as the handle will get really hot.
Nutrition
About Priscilla Lawrence, Certified Nutritionist, CPT
Hi there, I'm Priscilla Lawrence, a certified nutritionist, recipe developer, food photographer & mom of two. I was born and raised in Paris, France, but have been living in San Diego, California...