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.
Servings: 8
Calories: 161kcal
Ingredients
- 6 Strips Bacon Diced
- 8 Eggs Lagre
- 1/4 Cup Heavy Cream
- 1/2 Cup Cottage Cheese
- 1/2 Cup Crumbled Feta Cheese
- 1 Cup Baby Spinach Chopped
- 1/2 Cup Cherry Tomatoes Halved
- 1/4 Cup Onion, diced
- 1/4 Cup Bell Pepper, diced
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/4 Tsp Red Pepper Flakes
- 1/8 Tsp Ground Nutmeg
- 1/4 Tsp Black Pepper
- 1/2 Tsp Salt
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
