Ricotta and Leek Frittata

Note from Cheri: 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 regularly holds Atkins Diet Retreats which feature hiking, exercise and stress-reduction sessions, visits to galleries, a salsa dance class and a cooking class by the Inn's chef. Participants enjoy healthy meals including gourmet breakfasts, lunches, light suppers and dinners at nearby restaurants. Click here for a full article about our experience at the Atkins retreats and for more of Karina's terrific low carb breakfast recipes.

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

Serves 2 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