I’m a huge fan of making a frittata on Sunday afternoon and eating it for breakfast during the week. They’re easy to make, good for using up whatever random veggies you have in your crisper drawer, and they keep and reheat very well. You can’t go wrong with a giant open-faced omelet if you’re trying to eat keto.

I made this one on the week of Memorial Day, so I only made 4 servings of this one. Normally I’ll do 6, so my husband can have one too. He doesn’t do the keto thing, so one is about all he can manage. And that’s another great thing about frittatas. The recipes are very scalable and customizable. Need it to be bigger? Add more eggs. Need more fat for your macros? Throw in a quarter cup of heavy cream with them. Need less? Scale back the cheeses or pour off most of the bacon grease. The possibilities are endless.

To start this one, first put your oven on broil with a rack under the broiler. Beat 8 eggs with salt and pepper to taste. If you want to add cream for your fat macros, add 1/4 cup of it here. Fry four slices of bacon in a nonstick skillet and remove when it’s done to your taste, keeping the bacon grease in the pan. If you want to keep this vegetarian, skip the bacon and use a tablespoon of butter instead. While it cooks, thinly slice 2 or 3 jalapeño peppers into rings and remove the seeds. I keep a box of cheap latex gloves around the kitchen for handling hot peppers, so I don’t end up rubbing my eyes later. That is unpleasant.

Pour the eggs into the skillet and allow to firm up a bit around the sides before placing the pepper rings on top in a concentric circle design. They shouldn’t sink too much at this point, but if they don’t remain at least somewhat visible, take them out and wait a minute or two before trying again. Using 3 ounces of cream cheese, place small dollops of it inside each pepper ring. By this point, the frittata should be fairly firmed up except for on top. Crumble the bacon over it and sprinkle 1/2 cup of shredded cheddar cheese on top.

Wrap aluminum foil a few times around the handle of the skillet if it’s plastic, and place under the broiler. Broil until the cheddar melts and the eggs are fully cooked, about 1-2 minutes. Keep an eye on it because it can go from beautiful to burnt fairly quickly. Slice it into four equal slices and either serve it or save it for a quick breakfast during the work week. About 45 seconds in the microwave will reheat it perfectly.

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I’m a huge fan of skillet chicken in a pan sauce for quick weeknight meals. This sauteed chicken with an elegant cream sauce is one of my favorites. The only problem is that I have to make sure I have room in my macros for my husband and I to split the rest of the bottle of prosecco! Nobody wants that to go to waste, right?

Start off with two large or four small chicken breasts, about a pound of chicken in total. If you have two large ones, butterfly them into thin cutlets. Salt and pepper both sides to taste. Heat up a tablespoon each of olive oil and butter in a stainless steel or cast iron skillet over medium to medium high heat, making sure the oil doesn’t smoke. Don’t use a nonstick skillet here, as you won’t get the brown sticky bits on the bottom that make the sauce good. Alton Brown told me that those brown sticky bits are called fond. I must say I’m awfully fond of them. (Yeah, yeah, I know…)

Put the chicken into the skillet and saute for about 4-5 minutes a side, flipping once. You want the chicken to get nice and golden brown, like so:

While the chicken is cooking, chop the herbs. I grabbed a decent handful of both basil and tarragon leaves. Once chopped, it was about a half cup of herbs total. This one is fun to play with. If you don’t like the slightly anise flavor of tarragon, you can make it a bit more Italian-flavored instead of French by using basil, oregano, and parsley. As long as you have a half-cup of herbs total, you probably can’t go wrong. Unless you try cilantro, because that wouldn’t go well with the rest of the flavors at all. There’s a time and place for cilantro, and this isn’t it. Anyway, chop those herbs and save them for later.

Once the chicken is browned and fully cooked through, remove it from the pan and put it on a plate. Your skillet should look like this:

See all that brown crispy stuff on the bottom of the pan? That’s the start of something good. But first, we need to add some garlic. I view garlic like I view salt. I never really measure it. This is especially the case since I use the jarred kind, or jarlic, as I prefer to call it. I love fresh garlic, but it’s rare that I actually want to deal with the pain of peeling and chopping it. So throw about a tablespoon or so of minced garlic in there. I’d say 3 cloves if you’re using the real stuff. Toss it around in the skillet and make sure not to burn it. 30 seconds should be fine. After that, add 5 ounces of prosecco and a teaspoon of Worcestershire sauce to the mix. I get my prosecco from Costco. $7 a bottle!

Use your spatula to scrape up those brown bits on the bottom of the pan. That’s how the sauce gets the majority of its flavor. Bring it to a boil and let it reduce down until it looks kind of like this, then add the herbs and toss for about 30 seconds. You don’t want them to wilt too much or they’ll get to be an ugly color.

Whisk in 2-4 tablespoons of heavy cream and let the sauce boil just a bit, just to thicken it up. Add the chicken back to the pan, turn to coat, taste and adjust salt as needed, and then serve over cauliflower rice with more of the sauce drizzled on top. Enjoy an elegant meal that looks like something you could get in a restaurant but is easy enough to make on a weeknight!

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