High Protein Cottage Cheese Frittata Pancetta and Broccoli (Edit recipe)

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Soft, savory, and loaded with golden cheese, this cottage cheese frittata with pancetta and broccoli is everything you want in a cozy, high protein keto meal. It bakes up creamy in the center with crisp edges and hearty bites of pancetta and tender veg. Just 7.5g net carbs and 32g protein per serving. Done in 25 minutes. No crust, no flour, no fuss, just simple ingredients. This baked frittata fits right into your keto flow: healthy breakfast, brunch, or dinner. I actually eat it for dinner most nights. I skip breakfast because I do 16:8.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 2

Ingredients

4 Eggs, large
.25 cup Cottage Cheese, full-fat
1 Tbsp Parmesan Cheese
.5 cup Cheddar Cheese
.5 cup Pancetta
1 cup Broccoli
.5 cup Bell Pepper
.25 cup Green Onion (Scallion)
.5 cup Parsley
1 tsp Salt
.25 tsp Black Pepper
1 Tbsp Butter, Unsalted - Kerrygold, unsalted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375°F (190°C).
Finely chop all your vegetables and parsley.
In an oven-safe skillet or pan, cook the pancetta or bacon over medium heat until golden and crispy.
Add chopped broccoli, green onions, salt, pepper, and olive oil or butter (if needed). Sautu00e9 for 2u20133 minutes.
Toss in bell peppers and sautu00e9 for 2 minutes more.
In a bowl, whisk eggs, cottage cheese, and parmesan cheese until smooth. It should look creamy and well mixed.
Pour the egg mixture over the cooked pancetta and veggies in the skillet. It should spread evenly and cover most of the pan.
Sprinkle cheddar cheese on top.
Bake for 12-15 minutes. It should look golden on top and just set in the center.
Let cool for a few minutes. Then slice and serve warm.

Notes

If you don’t have an oven-safe skillet, cook everything on the stove first, then transfer to a small baking dish before baking. You can swap pancetta with bacon, turkey bacon, or smoked tofu for a vegetarian twist. Keep sauté time short so it stays tender. This frittata works great for meal prep. Slice and store in the fridge for 3–4 days for easy grab-and-reheat meals.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	494
Fat:	30 g
Carbohydrates:	10 g
Protein:	32 g
Cholesterol:	112 g
Sodium:	2097 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.