Savory and satisfying, this bacon and leek frittata with potatoes uses blended cottage cheese for an extra boost of protein. Crispy smoky bacon, sweet sautéed leeks and tender diced potatoes combine with eggs, cottage cheese and shredded mozzarella to create a dish that’s perfect for breakfast, brunch or easy meal prep.
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Why You’ll Love This Recipe
- Delicious and balanced: smoky bacon, tender potatoes, sweet leeks and melty cheese create a satisfying mix of flavors and textures.
- Higher in protein: blending cottage cheese into the eggs adds creaminess and a protein boost without changing the flavor.
- Simple and versatile: this frittata cooks mostly in one skillet, takes about 45 minutes total and adapts easily—swap cheeses or vegetables to suit your pantry.
- Great for meal prep: make it ahead, refrigerate in slices, and reheat for quick breakfasts or lunches throughout the week.
Key Ingredients And Variations
- Bacon: renders fat to cook the vegetables and adds a smoky crunch. Turkey bacon works too, though you may need a splash of oil to cook the leeks and potatoes.
- Leeks: use only the white and very light green parts (discard the tough dark greens). Slice first and rinse thoroughly under cold water to remove sand and grit.
- Potatoes: small diced potatoes add body and texture. Peel and dice or use frozen diced potatoes; small pieces will cook through quickly without precooking.
- Low-fat cottage cheese: choose a medium-curd variety that isn’t overly watery. Drain any excess liquid before blending.
- Eggs: whole eggs provide structure; you can add extra egg whites if you prefer.
- Shredded mozzarella: mild and melty. Good substitutes include gruyère or sharp cheddar for more depth.
- Seasonings and herbs: keep it simple with garlic and onion powder, salt and pepper, and finish with fresh chopped chives. Feel free to add other dried herbs or a pinch of smoked paprika.
How To Make Bacon and Leek Frittata with Potatoes
- You’ll need a 10-inch oven-safe skillet, an oven preheated to 375°F (190°C) and a blender for a silky egg mixture.
- Chop the bacon into ribbons, slice the leeks (white and light green parts only), and peel and dice the potatoes into small, even pieces.
1. Cook the bacon in the skillet over medium to medium-high heat until it reaches your preferred crispness. Stir as it cooks so it browns evenly.
2. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the skillet to flavor the vegetables.
3. Add the leeks, diced potatoes and seasonings (garlic powder, onion powder, pepper and a pinch of salt). Sauté on medium-low, stirring often for 5–7 minutes or until the potatoes are tender but not falling apart.
4. Remove the skillet from the heat, stir the cooked bacon back into the vegetables, and spread everything into an even layer in the pan.
5. In a blender, combine eggs, cottage cheese and remaining seasonings. Blend until completely smooth, about 30 seconds. A smooth mixture yields a creamier frittata.
6. Pour the egg and cottage cheese mixture evenly over the bacon, leeks and potatoes in the skillet.
7. Sprinkle shredded mozzarella and chopped fresh chives on top. Transfer the skillet to the preheated oven and bake 18–22 minutes, or until the frittata is set and the center no longer appears wet or wobbly.
8. Carefully remove the hot skillet from the oven, allow the frittata to rest for a few minutes, slice into wedges and garnish with additional chives. Serve warm with a side salad, avocado, fresh tomatoes or fruit.
More Brunch Recipes
If you enjoy brunch, explore other savory and protein-rich options for variety and meal planning.
-
Biscoff Overnight Protein Oats
-
Avocado Toast with Hot Honey
-
Cottage Cheese Chocolate Chip Pancakes
-
White Chocolate Raspberry Baked Protein Oats
Tips
- Keep heat moderate while cooking leeks and potatoes to avoid burning; stir often and lower the heat if needed.
- Be cautious with cast iron—handles get very hot. Use an oven mitt when transferring to and from the oven.
- Confirm your skillet is oven-safe. If not, transfer the vegetable and bacon mixture to a baking dish before adding the egg mixture and cheese.
- Serve with simple sides: mixed greens, sliced avocado, fresh tomatoes, sour cream or fruit are all great companions.
- Taste and adjust salt and pepper at the end—remember bacon already contributes saltiness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve texture.
Frequently Asked Questions
The center should be set and no longer wet or wobbly when you gently shake the skillet. A toothpick inserted into the center should come out mostly clean.
Yes. Omit the bacon and replace it with extra vegetables such as mushrooms, spinach or bell peppers. Avoid watery vegetables like raw tomatoes unless you cook them down first.
- If you make and enjoy this recipe, please consider leaving a rating and review—feedback helps others discover and try it.
- Follow along on social channels and subscribe to updates if you’d like to see more recipes and tips.
Bacon Leek Frittata with Potatoes
Equipment
- Plate
- Paper towels
- Slotted spoon or spatula
- Blender
- 10-inch cast iron skillet or any oven-safe skillet or baking dish
- Spatula or wooden spoon
Ingredients
- 4 slices bacon, chopped
- 1–2 small leeks, chopped (white and light green parts only), about ½–¾ cup
- 2 potatoes, diced small (about 1½ cups)
- ½ teaspoon garlic powder, divided
- ½ tablespoon onion powder, divided
- Salt, to taste
- ¼ teaspoon black pepper
- 6 large eggs
- ⅔ cup low-fat cottage cheese (small curd, drained)
- ½ cup shredded mozzarella, or more to taste
- Fresh chives, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook the chopped bacon in a 10-inch skillet over medium–medium-high heat until crispy. Scoop bacon out and drain on paper towels, leaving fat in the skillet.
- Add the chopped leeks, diced potatoes, garlic powder, onion powder, pepper and a pinch of salt to the skillet. Sauté on medium-low, stirring often, 5–7 minutes or until potatoes are tender.
- While the vegetables cook, combine eggs, cottage cheese, remaining garlic and onion powder, salt and pepper in a blender. Blend until smooth, about 30 seconds.
- Remove the skillet from heat, stir the cooked bacon back in and spread the mixture evenly in the pan. Pour the egg and cottage cheese mixture over the vegetables and bacon.
- Top with shredded mozzarella and chopped chives. Bake 18–22 minutes or until the center is set and no longer wobbly.
- Carefully remove from oven, let rest a few minutes, slice into wedges, garnish with extra chives and serve with sides of your choice.
Notes
- Choose cottage cheese that is not overly watery. If the mixture seems too loose, drain excess liquid and cook the frittata a few minutes longer until set.
- Exercise caution with cast iron: the handle gets extremely hot when transferred to the oven.
*Nutrition estimates are approximate per suggested serving and may vary depending on exact ingredients and portion sizes.
Nutrition
Calories: 232.8 kcal |
Carbohydrates: 16.7 g |
Protein: 14.6 g
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About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and practical for everyday life. I’m a former certified nutritionist and a recipe developer and photographer who enjoys sharing recipes that are easy to make and enjoyable to eat.