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Carbonara Frittata


  • 6 slices of bacon chopped
  • 1 onion finely chopped
  • 3 cloves of garlic thinly sliced
  • handful of fresh parsley finely chopped
  • black pepper
  • 1 tbs avocado oil
  • 100 g of uncooked spaghetti 3.5oz
  • cup of cottage cheese 160ml
  • 6 eggs
  • 90 g of parmesan cheese 3oz


  • Preheat oven to 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.
  • Add the avocado oil to a fry pan over a medium high heat, 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 black pepper
  • Grease a 8inch spring form pan (or similar pan).
  • 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.