Yield: 2–3 servings
Time: ~30 minutes
High protein • One-pan
Ingredients
- Potatoes: 2 medium (about 300 g), peeled and grated
- Bacon: 6 strips, cooked and crumbled
- Cheddar cheese: 1 cup (100 g), shredded
- Parmesan cheese: ¼ cup (25 g), grated
- Eggs: 2 large
- Egg whites: 4 large (boosts protein without extra fat)
- Greek yogurt or cottage cheese: ¼ cup (adds creaminess + protein)
- Olive oil or butter: 1 tablespoon
- Salt: ½ teaspoon
- Black pepper: ½ teaspoon
- Garlic powder: ½ teaspoon
- Smoked paprika: ½ teaspoon (optional)
- Green onions or chives: for garnish (optional)
Instructions
- Prep potatoes
Grate potatoes and squeeze out excess moisture using a clean towel. This helps the frittata set and brown nicely. - Cook potatoes
Heat olive oil or butter in an oven-safe skillet over medium heat.
Add grated potatoes, salt, pepper, garlic powder, and paprika.
Cook 6–8 minutes, stirring occasionally, until softened and lightly golden. - Add bacon
Stir in crumbled bacon and spread evenly in the pan. - Mix egg base
In a bowl, whisk together:- Whole eggs
- Egg whites
- Greek yogurt or cottage cheese
- Half of the cheddar cheese
- Parmesan cheese
- Assemble
Pour egg mixture evenly over potatoes and bacon.
Sprinkle remaining cheddar on top. - Cook & bake
Cook on the stovetop for 3–4 minutes until edges begin to set.
Transfer to a 375°F (190°C) oven and bake 12–15 minutes, until center is just set. - Serve
Let rest 5 minutes, garnish with green onions, slice, and enjoy.
Protein Boost Breakdown (Approx.)
- Per serving: ~30–35 g protein
- Egg whites + Greek yogurt significantly increase protein without drying it out
Optional High-Protein Add-Ins
- Diced ham or turkey bacon
- Lean chicken sausage
- Extra Parmesan or reduced-fat mozzarella
- Sautéed spinach or mushrooms for volume
