How good does this Baked Carbonara Frittata look?
All the delicious components of a carbonara added into a frittata for a amazing meal the whole family will love.
Great served warmed straight out of the oven or cold in lunches and picnics.
I have been making quite a few quiches/frittata lately and was browsing through my fridge and pantry for ideas for a new combination, when spotting the bacon, the idea of a carbonara one popped into my head.
This Baked Carbonara Frittata certainly will not disappoint.
For sides I just served with a mixed salad and some of my ranch dressing, as it's pretty filling. But sides are totally up to you.
Using a gluten free spaghetti like brown rice spaghetti, this baked carbonara frittata will be gluten free. I like to use brown rice pasta as it is the closest in taste and texture to regular pasta.
Recipe Card
Baked Carbonara Frittata
Ingredients
- 6 slices of bacon, chopped
- 1 onion, finely chopped
- 3 cloves of garlic, thinly sliced
- handful of fresh parsley, finely chopped
- salt and black pepper
- spray oil
- 100g (3.5oz) of uncooked spaghetti
- ⅔ cup (120g) of fat free cottage cheese
- 8 eggs
- 60g (2oz) of parmesan cheese
Instructions
- Preheat oven to 160c fan, 180c, 350f (gas mark 4)
- Add the spaghetti to a saucepan of boiling water and cook till al dente (approx 7 mins), drain and rinse with cold water.
- Spray a frying pan with spray oil, add the bacon and onion and cook till golden and onion is softened. Set aside to cool.
- Add in the garlic and fry for a further 2 mins, just to soften the garlic and bring out the flavor.
- Mix in the chopped fresh parsley.
- Add the cottage cheese and eggs to a blender and blend till smooth. Season with some salt and black pepper
- Grease a 8inch spring form pan (or similar pan) with spray oil.
- Swirl the spaghetti along the bottom.
- Sprinkle with the bacon/onion/garlic mixture
- Pour over the egg/cottage cheese mixture and carefully stir with a spatula just so the mixture runs to the bottom evenly.
- Top with the parmesan and place in the oven and bake for 30-40 mins until mixture is set. Then you can place under the grill and just heat the top till nice and golden.
- Allow to cool in pan for approx 10-15 mins, then slice and serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
6Serving Size
1 SERVINGAmount Per Serving Calories 235Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 261mgSodium 470mgCarbohydrates 12gFiber 1gSugar 2gProtein 16g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Gill says
This is amazing. Having it now for lunch. Thank you so much!!
Irina says
Very very good recipe.great for snacks ,and lunches.thank you.
Sandra says
Had a go at this today. There's only two of us here and I was going to halve the ingredients but decided to do the full recipe. Have packed other half up with a quarter for tomorrow, I've got a quarter for my packup on Saturday and trying the rest in the freezer to see how it works. Did try a little while doing pack up tastes so yummy
Dave says
Can you reheat the next day or best eaten cold once its cooled down?
Emily says
Is there anything else you can use apart from cottage cheese - I can’t stand the stuff?
Siobhan (Slimming Eats) says
Hi Emily, as the cottage cheese is blended with the eggs in this recipe, trust me when I say you won't even noticed it. I am not a huge fan of cottage cheese as it is, but in quiche and recipes like this where it's blended it great.
Margaret Lucioli says
Can you use anything in place of cottage cheese. I would prefer lactose free.
Siobhan (Slimming Eats) says
you can use more eggs instead if you wish, to replace the cottage cheese.