Keto Chicken Frittata

 

I have recently started following a more Keto lifestyle, and have been so impressed by all the Keto recipes out there; with so many recipes to chhoose from, I have had no need to create my own - until I started looking for a Chicken Frittata recipe. Not finding one I liked, I set out to try and create one of my own; after many tries - here we are. 

Ingredients
* 7-8 Eggs at room temperature
* 1 + 1/2 Cooked (baked) Chicken breast, cut into small bite size chunks
* !/4cup Red Onions, diced well
* 1-2 Leeks, diced
* 2 Cloves  Garlic, minced
* 6 Mushrooms (of your choice), diced
* 2-3tbsp Butter (unsalted)

* 2tbsp Butter melted, and set aside
* 1/3 Cup Shredded Parmeson
* 1/4 Cup Whipping Cream
* 5tbsp Ricotta Cheese 

Directions
1. Pre-heat Oven to 375F. 

2. Whisk the Eggs in a bowl, adding in the whipping cream and salt and pepper. Whisk well, and set aside. 

3. Using a skillet melt the butter (2-3tbsp) on medium heat. Add in diced onions, leeks, mushrooms, garlic and chicken. Fry the ingredients (add some salt and pepper to taste), until onions and leeks translucent. 

4. Add in the Parmeson cheese to the Egg mixture and whisk lightly to combine. 

5. Pour melted butter into the skillet (2nd set of butter), and then pour in the egg mixture. Leave for 30-40 seconds on low heat until the egg mixture starts to cook on the bottom of the skillet, then remove, from heat. 

6. Add in the ricotta in scoops on top of the egg mixture (do not mix it in). 

7. Place skillet in the oven and bake for 15 minutes, until the frittata has puffed up and the sides are browining. 

8. Leave to cool, then cut and serve. 

On   @sugarathome  &@sugarandspiceathome