Bacon Leek Frittata with Potatoes

This is a square picture of the frittata on a plate with a side salad.

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Perfect for a savory breakfast or brunch, this delicious bacon and leek frittata with potatoes is made with blended cottage cheese for an extra protein boost.

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Main Course

Cuisine: American

Servings: slices

Calories: 232.8kcal

Author: Priscilla Lawrence

Equipment

plate
paper towels
slotted spoon
blender
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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition