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This is a new favorite – tasty, high in protein and fat, low in carbohydrates.

• 2 Tbsp EVOO
• 5-6 cloves garlic, microplaned or crushed
• 2 Tbsp chipotle chile powder
• one big onion,  chopped
• 1 can corn
• 1.5 lbs raw chicken breast, diced
• 12 whole eggs
• 1/3 cup coconut milk
• 5 ounces Monterey Jack or Colby Jack, grated

Over medium heat in a large nonstick frying pan, saute the garlic and chili powder in the EVOO. I use some corn juice from the can for extra moisture.

After the garlic is golden and the chili powder has swelled nicely (the aroma is killer), add the onion and a little more moisture. Cover and saute over medium heat for 5-6 mins.

Add the chicken breast, cover with the corn and saute until the chicken is fully cooked.

While this is happening, crack the eggs into a bowl, add the coconut milk and whisk.

Stir the frying pan mixture until completely mixed. Add the egg / coconut milk mixture, stir it and then cover over low / medium heat for 6 minutes or so. If you’re impatient, the bottom will burn. I’ve tested that multiple times, so you  don’t have to. At this point, the top will not be completely cooked, but you’ll finish it off in the broiler.

Break any bubbles in the frittata, cover with the grated cheese and place under the broiler in high for 6 minutes. I like it nice and browned.

Remove from broiler and let sit for a couple minutes, cut into sections with a soft utensil and serve. Sliced avocado goes nicely with this.

If you cut this mixture into 8 sections, I’ve calculated ~354 calories per serving.