Protein-Packed Cottage Cheese Frittata with Bacon and Veggies

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You will love this low-carb breakfast recipe—my yummy Cottage Cheese Frittata, which is packed with good-for-you ingredients. This healthy frittata is loaded with protein from the bacon, eggs, and cottage cheese, plus it’s bursting with colorful veggies like tomatoes, spinach, and onions, so it’ll keep you feeling full and energized all morning long!

Keto bacon and vegetable frittata in a black skillet, topped with cherry tomatoes and feta cheese, on a white background with a blue banner and white and yellow lettering.

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Have you seen all the cool videos on TikTok lately? Everyone’s talking about adding cottage cheese to their favorite recipes for an extra protein boost. People are putting it in everything from pizza bowls to bread, and many are mixing it into eggs. That got me thinking about how I could use cottage cheese in a recipe.

I like to make yummy and healthy breakfasts for my family, so I tried adding cottage cheese, lots of colorful veggies, feta cheese, and bacon to a frittata. I’m very intentional about making sure my kids eat their veggies every day, and I love sneaking in ingredients that are good for them, like cottage cheese, without them even tasting it. I knew my husband and older kids would give it a try, but there was no way my little girls would eat cottage cheese if they saw it on their plates first. I don’t blame them! It looks gross.

Ingredients For My Breakfast Frittata With Cottage Cheese:

Bacon: Adds protein and crunch to the frittata.
Eggs:
The main ingredient that holds everything together and provides protein.
Heavy Cream:
Makes the frittata rich and fluffy.
Cottage Cheese and Feta Cheese:
Bring creaminess and a yummy cheesy flavor.
Baby Spinach, Cherry Tomatoes, Onion, and Bell Pepper:
Add color and healthy nutrients.
Garlic Powder, Onion Powder, Black Pepper, Red Pepper Flakes, and Ground Nutmeg:
Give the frittata extra flavor and a little kick.
Kosher Salt:
Helps all the flavors taste their best.

A process image showing the vegetable ingredients being mixed into the egg mixture for a keto frittata, using a whisk in a clear baking bowl, set against a white background.

Steps For Making Healthy Frittata Recipe Cottage Cheese

*this is a step-by-step guide for visual learners; scroll to the bottom of the post for complete recipe instructions

Step One: Prepare The Ingredients

Step 1: Turn on your oven and set it to 375°F (190°C). Grab a big skillet that’s safe to put in the oven. I used a 10.25″ cast iron skillet. Throw in some chopped-up bacon and cook it on the stove over medium heat until it’s nice and crispy. Once the bacon is done, use a spoon with holes to scoop it out on a paper towel-lined plate to soak up the extra grease.

Now, get a big bowl and crack the eggs into it. Pour in the heavy cream and cottage cheese. Grab a whisk and mix everything really well until it’s all combined and looks smooth.

Tip: Use an immersion blender to make the egg mixture super fluffy and smooth. It’s one of my favorite, most used kitchen tools.

A process image displaying the addition of crispy bacon pieces to the vegetable and egg mixture for a keto frittata, using a whisk in a clear baking bowl, set against a white background.

Step 2: Throw in some chopped-up baby spinach, cherry tomatoes that you’ve cut in half, crumbled feta cheese, the crispy bacon bits you cooked earlier, and some chopped onion and bell pepper. Then, add garlic powder, onion powder, black pepper, red pepper flakes, nutmeg, and salt. Give everything a good stir until it’s all mixed well.

A process image showing the mixed keto frittata egg and vegetable mixture being poured into a black baking skillet, set against a white background.

Step 3: Pour the egg mixture into the same skillet and put it in the oven. Let it bake for about 20-25 minutes. You’ll know it’s ready when the top of the frittata looks set and has a nice golden-brown color. To double-check, gently shake the skillet a little bit – if the middle doesn’t jiggle, it’s done!

A finished keto bacon and vegetable frittata baked to golden perfection in a black skillet, set against a white background.

Step 4: When the frittata is ready, take it out of the oven and let it cool down on the counter for about 5 minutes before cutting it into slices and serving it up. This will help it hold together better when you cut into it, and it won’t be too hot to eat right away.

If you enjoyed this delicious recipe check out some of my favorite lazy keto meals for more quick breakfast ideas!

Top Tips And Tricks For Making Cottage Cheese Bacon Quiche

  • Use room-temperature eggs for better incorporation and a fluffier texture.
  • To ensure even cooking, spread the ingredients evenly in the skillet before baking. If I see the ingredients clumped together, I scoot them with a spoon.
  • If the top of the frittata starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
  • If you want a crispy top, turn on the broiler for the last 1-2 minutes of cooking time, but watch it closely to avoid burning. The broiler can burn FAST! Trust me, I’ve ruined more than one dish using the broiler.
  •  To avoid your frittata slices from looking like they’ve been butchered (lol), let them cool for about 5-10 minutes before cutting into them. Before slicing, run your straight-edged knife under hot water and wipe it dry with a clean cloth. The heat will help the blade glide through the frittata more easily. Repeat this process between each slice for the best results.

Frequently Asked Questions

What’s the secret to getting the right texture?

Mix the eggs and cottage cheese until smooth and creamy, without lumps or streaks, to get the perfect texture for your cottage cheese frittata. Mash the cottage cheese with a fork before adding it to the eggs, then whisk everything together well. You can even use a blender to get a silky-smooth mixture if needed. This extra effort will give you a frittata that’s fluffy and delicious!

Is it possible to make this recipe in an air fryer?

Yes, you can definitely make this frittata in an air fryer. Pour the egg and cottage cheese mixture into an air fryer-safe dish. Cook at 350°F degrees for about 15-20 minutes, checking periodically to make sure it’s cooking evenly.

Can I make this frittata without an oven-safe skillet?

Sure! A baking dish or pie pan works great! A 9×9-inch square dish or a 9-inch pie dish will give you a frittata similar in thickness to the one made in a 10.25″ cast iron skillet. For a thinner frittata, opt for a 9×13-inch rectangular dish. Remember that baking times will vary if using a different-sized pan.

 Can I use a different size skillet?

You can, but the baking time will change. Since I haven’t personally tested it, you’ll need to watch it while baking.

* 8-inch skillet: Your frittata will be thicker, so it might need a few extra minutes in the oven to cook through.
* 12-inch skillet: Your frittata will be thinner and might cook a little faster, so check it a few minutes earlier than the recipe says.

How do I know when the frittata is done?

I find it’s best cooked when the center is set and no longer jiggly and the top is lightly golden brown.

How many servings does this recipe make?

This recipe makes about 8 servings, but you cut them into 6 slices for larger pieces!

Can I make this recipe vegetarian?

Of course! You can omit the bacon and add more vegetables or a meat alternative like veggie sausage or tofu.

Can I use egg whites instead of whole eggs?

Sure, you can definitely use just egg whites in your cottage cheese frittata! Using egg whites instead of whole eggs is a great way to make your frittata a little lighter and lower in cholesterol. It will be fluffier and not quite as rich, but it is a healthy, protein-rich option.

If you want to use egg whites, you’ll need about 2 egg whites for every whole egg the recipe calls for or about 16 egg whites.

Can I make this recipe in a muffin tin for individual servings?

Absolutely! Cooking your cottage cheese frittata in a muffin tin is a great way to make individual-sized portions that are perfect for a quick breakfast or snack on the go. Just grease the tin, pour in the egg mixture, add your favorite toppings, and bake for 15-20 minutes at the same temperature as the recipe says. Let them cool a bit before popping them out with a knife or spatula.

Frittata muffins are perfect for meal prep, a quick breakfast, or a snack on the go!

Serving And Storage Instructions

Storing Leftovers

  • To keep your frittata fresh, store it in an airtight container in the fridge for up to three days.
  • If you want to freeze your frittata, cut it into individual portions and wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag.

Reheat

  •  For slices, pop them in an airtight container in the fridge for up to 3 days. To reheat, microwave for 30 seconds to 1 minute, or bake at 350°F (175°C) for 5-10 minutes.
  • For frozen frittata, defrost it in the fridge overnight. Then reheat in the microwave or oven. If using the oven, preheat it to 350°F (175°C), place the frittata on a baking sheet, and cook until it’s heated through.
  • Make sure to watch it closely so it doesn’t dry out. 

Recipe Variations

  • Instead of bacon, use sausage, diced ham, or prosciutto.
  • Saute the peppers and onions before adding to the frittata.
  • If feta isn’t your thing, try using cheddar, gouda, mozzarella, or goat cheese instead.
  • Replace heavy cream with milk or half-and-half for a lighter version.
  • Try sun-dried tomatoes or diced regular tomatoes instead of cherry tomatoes.
  • You can use different bell pepper colors or swap out for diced asparagus, broccoli, zucchini, or mushrooms.
  • Add some fresh herbs like basil, parsley, or chives for extra flavor.
  • If you like it spicy, throw in some diced jalapeños or extra red pepper flakes and serve with hot sauce.

More Keto Breakfast Recipes:

Keto bacon and vegetable frittata in a black skillet with a slice removed, served alongside a small baking dish with cherry tomatoes and cheese, on a white background.
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Cottage Cheese Frittata with Bacon and Veggies

This easy and delicious Keto Bacon and Vegetable Frittata Skillet Recipe is a low-carb, protein-packed breakfast or brunch dish that's perfect for anyone following a ketogenic diet.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Keto Breakfast Bake, Keto Breakfast Casserole
Servings: 8
Calories: 161kcal
Author: Kasey Trenum

Ingredients

Instructions

  • Preheat your oven to 375°F (190°C).
  • Fry the bacon (diced cooks faster) in a 10-inch oven-safe skillet over medium heat, stirring occasionally, until crispy. This should take about 8-10 minutes. Once the bacon is cooked, use a slotted spoon to remove it from the skillet and place it on a paper towel-lined plate to drain excess fat. Set the bacon aside. Reserve some of the bacon grease to grease the skillet for baking the frittata.
  • While the bacon is cooking, dice the onion and bell pepper into small pieces. Halve the cherry tomatoes and roughly chop the baby spinach.
  • In a large mixing bowl, crack the eggs and add the heavy cream, cottage cheese, garlic powder, onion powder, black pepper, red pepper flakes, nutmeg, and salt. Using a whisk, beat the mixture until well combined and smooth.
  • To the egg mixture, add the chopped baby spinach, halved cherry tomatoes, crumbled feta cheese, cooked bacon, diced onion, and diced bell pepper. Stir gently with a spoon or spatula until all the ingredients are evenly distributed.
  • Pout the egg and vegetable mixture into the same skillet (grease it!) used for cooking the bacon. Make sure the ingredients are evenly distributed in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes. The frittata is done when set (no longer jiggly in the center) and lightly golden brown on top.
  • Remove the frittata from the oven and let it cool for 5-10 minutes before cutting into pieces. This cooling time allows the frittata to set further, making it easier to slice. Enjoy!

Notes

Tips
  • Use room-temperature eggs for better incorporation and a fluffier texture.
  • To ensure even cooking, spread the ingredients evenly in the skillet before baking. If I see the ingredients clumped together, I just scoot them with a spoon.
  • If the top of the frittata starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
  • If you want a crispy top, turn on the broiler for the last 1-2 minutes of cooking time, but watch it closely to avoid burning. The broiler can burn FAST! Trust me, I've ruined more than one dish using the broiler.
  • To avoid your frittata slices from looking like they've been butchered (lol), let them cool for about 5-10 minutes before cutting into them. Before slicing, run your straight-edged knife under hot water and wipe it dry with a clean cloth. Repeat this process between each slice for the best results.

Nutrition

Serving: 1slice | Calories: 161kcal | Carbohydrates: 3g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 464mg | Potassium: 179mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 969IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

A collage image featuring a close-up of a keto bacon and vegetable frittata in a black skillet with a slice cut out, and a picture of the sliced frittata served on a white plate.

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