Sprinkledwithbalance.com
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.
Let’s get cooking!
Ingredients
Cook the bacon until crispy (or desired doneness) in a cast iron skillet over medium/medium-high heat, stirring often.
1
– 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.
2
Add leeks, chopped potatoes, spices, and sauté on medium-low heat, stirring often for 5-7 minutes or until potatoes are tender.
3
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.
4
Once the potatoes and leek are tender, remove from heat, add back the cooked bacon, stir and fill out the skillet uniformly.
5
Pour the egg mixture over. Sprinkle the cheese and 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.
6
Remove from oven carefully, let rest for a few minutes, slice, sprinkle with fresh chives and serve with sides of choice and enjoy!
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