Basil Chicken Frittatas With Fennel And Mint Salsa Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 3 large tomatoes, chopped medium fine | ||
| Red onion | 1 Small, finely chopped (Salsa:) | |
| 1/2 each yellow, red and green bell pepper, chopped medium fine | ||
| Fennel | 2 Tablespoon, chopped (Salsa:) | |
| Mint | 3 Tablespoon, finley chopped (Salsa:) | |
| Tomato sauce | 3 Tablespoon (Salsa:) | |
| Red wine | 1/4 Cup (16 tbs) (Salsa:) | |
| Red wine vinegar | 1/4 Cup (16 tbs) (Salsa:) | |
| Olive oil | 1/4 Cup (16 tbs) (Salsa:) | |
| Sugar | 1 Teaspoon (Salsa:) | |
| Tabasco sauce | 1 1/2 Teaspoon (Salsa:) | |
| Cayenne pepper | 1/2 Teaspoon (Salsa:) | |
| Eggs | 12 (Frittata :) | |
| Whipping cream | 1/4 Cup (16 tbs) (Frittata :) | |
| Mint | 1/2 Cup (16 tbs), chopped (Frittata :) | |
| Basil | 1/2 Cup (16 tbs), chopped (Frittata :) | |
| Pine nuts | 1/2 Cup (16 tbs) (Frittata :) | |
| Olive oil | 1/4 Cup (16 tbs) (Frittata :) | |
| 1/2 teaspoon or more cayenne pepper | ||
| Chicken breast | 3/4 Cup (16 tbs), chopped (Frittata :) | |
| 1/2 cup fresh corn, cooked and cut from the cob | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) (Frittata :) | |
Directions
In a large bowl mix together the salsa ingredients.
Set the salsa aside.
In a separate bowl beat the eggs with the cream to incorporate.
Set the eggs aside.
In a small bowl mix together the chopped herbs, pine nuts, olive oil and cayenne.
Place 1/4 of this mixture in a heated 8-inch non-stick skillet.
When the nuts are browned, add 1/4 of the chicken and 1/4 of the corn.
Reduce the heat to medium.
Pour in 1/4 of the eggs and 1/4 of the cheese.
As the egg mixture firms up, pull in the edges.
When the bottom of the frittata is golden, flip and continue cooking until the other side is golden.
Turn the frittata onto a warmed plate.
Keep it warm in the oven while making the others.
Repeat the process 3 times.
Set the salsa aside.
In a separate bowl beat the eggs with the cream to incorporate.
Set the eggs aside.
In a small bowl mix together the chopped herbs, pine nuts, olive oil and cayenne.
Place 1/4 of this mixture in a heated 8-inch non-stick skillet.
When the nuts are browned, add 1/4 of the chicken and 1/4 of the corn.
Reduce the heat to medium.
Pour in 1/4 of the eggs and 1/4 of the cheese.
As the egg mixture firms up, pull in the edges.
When the bottom of the frittata is golden, flip and continue cooking until the other side is golden.
Turn the frittata onto a warmed plate.
Keep it warm in the oven while making the others.
Repeat the process 3 times.
Chef
