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Ricotta and Leek Frittata
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By Chef Karina Ulrich
Posted July 23rd, 2007
Servings: 2
Author Notes: This low carb breakfast recipe was created by Chef Karina Ulrich of the Auberge Mendocino Inn and Seaside Cottages on California's breathtaking Mendocino Coast. The Auberge used to hold Atkins Diet Retreats which featured hiking, exercise and stress-reduction sessions, visits to galleries, a salsa dance class and a cooking class by the Inn's chef. Participants enjoyed healthy meals including gourmet breakfasts, lunches, light suppers and dinners at nearby restaurants. This recipe was part of that program.
Ingredients: 2-3 slices of bacon, cut in slices
1 leek
1 tablespoon butter
1 tablespoon olive oil
4 eggs
2 tablespoons heavy cream
2 tablespoons Ricotta cheese
salt and pepper to taste
1/4 cup grated Parmesan cheese
2 ounces grated Mozzarella cheese
Instructions: Preheat a broiler.

Half the leek lengthwise and slice including the light green part. Wash thoroughly and sauté in butter and olive oil in a nonstick pan. Let cool slightly. Whisk eggs with heavy cream, ricotta cheese, salt and pepper, and sautéed leeks.

Fry bacon pieces in same pan until slightly crisp. Add the egg mixture and cook on low-medium heat until beginning to set, lifting egg with a spatula and letting more egg run underneath, all around. When almost set and just a little soft on top, sprinkle with Parmesan and Mozzarella. Place under broiler until cheese turns golden brown and frittata is set.

If you don't have a broiler, lower heat, cover pan with lid and cook until cheese is melted.

Net carb count per serving: 2.5


 

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