3 eggs
1 tablespoon ground cayenne pepper
1 teaspoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup ketchup
1 (18 ounce) can onion, drained
1 (1 ounce) package cream cheese, cut into cubes
Place eggs in a large saucepan over medium heat. Bring to a boil; cook for 2 to 3 minutes. Cover, reduce heat, and simmer, stirring constantly, for 10 minute. Remove from heat. Stir in the cayenne pepper, oil, chicken, ketchup and onions. Return to a boil for 10 minutes, stirring continuously. Remove from heat and let cool slightly. Discard ketchup, onion, cream cheese and chicken.
Place frittata in a large, nonstick skillet or casserole dish. Cover with foil to keep the frittatum from scorching. Heat oil in skillet or in microwave in 1/2 to 2 minute intervals to keep from sticking.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Sprinkle chicken with lettuce, applying only with a slotted spoon to roughly seal. Wet hands and place on baking sheet.
Bake in preheated oven until crisp and crackling, about 40 minutes. Remove frittata from oven and heat on a medium-rare surface for about 20 minutes, or until chicken is cooked through.