One step at a time
Make something good.
- 01
Dice all vegetables and chop the turkey bacon into bite-sized pieces.
- 02
In a bowl, whisk together the eggs, egg whites, Italian seasoning, and red pepper flakes. Set aside.
- 03
Heat a large pan over medium heat. Once hot, add the oil.
- 04
Add the diced vegetables and turkey bacon. Sauté until the vegetables are translucent and the bacon begins to crisp, about 5–7 minutes.
- 05
Add the chopped spinach and stir until wilted, about 1 minute.
- 06
Add dollops of cottage cheese evenly around the pan.
- 07
Pour the egg mixture evenly over the pan contents.
- 08
Cover and reduce heat to low-medium. Cook 10–12 minutes, or until the eggs are fully set. Some stovetops may take up to 15 minutes.
Pro Tips
- If the eggs look wet on top, run a silicone spatula around the pan edges to let uncooked egg flow underneath.
- Create small divots in the mixture to allow remaining raw egg to fill the gaps and cook evenly.
- Great for meal prep—cook ahead and reheat slices throughout the week.
Nutritional Information (per serving)
| Calories: | 250 |
|---|---|
| Protein: | 32g |
| Carbohydrates: | 8g |
| Fat: | 10g |
| Fiber: | 2g |
Nutrition estimates from the original recipe; values vary by ingredients and portions.
Why We Love This Recipe
With 32 grams of protein per serving, this frittata hits your morning protein goals and keeps you satisfied for hours. It’s the perfect teamwork recipe—one person chops while the other whisks—making breakfast a shared ritual instead of a chore.