Basil Chicken Frittatas With Fennel And Mint Salsa Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main Ingredient

Ingredients

 Salsa 
 Tomatoes3 Large, chopped medium fine
 Red onion1 Small, finely chopped
 Yellow bell pepper1⁄2 , chopped medium fine
 Red bell pepper1⁄2 , chopped medium fine
 Green bell pepper1⁄2 , chopped medium fine
 Finely chopped fennel/Finely chopped fresh dill2 Tablespoon (Fresh)
 Finely chopped fresh mint3 Tablespoon
 Tomato sauce3 Tablespoon
 Red wine1⁄4 Cup (4 tbs)
 Red wine vinegar1⁄4 Cup (4 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Sugar1 Teaspoon
 Tabasco sauce1 1⁄2 Teaspoon
 Cayenne pepper1⁄2 Teaspoon
 Frittata 
 Eggs12
 Whipping cream1⁄4 Cup (4 tbs)
 Fresh mint1⁄2 Cup (8 tbs), chopped
 Fresh basil1⁄2 Cup (8 tbs), chopped
 Pine nuts1⁄2 Cup (8 tbs)
 Cayenne pepper1⁄2 Teaspoon (Or More)
 Chopped chicken breast3⁄4 Cup (12 tbs)
 Fresh corn1⁄2 Cup (8 tbs), cooked and cut from the cob
 Shredded cheddar cheese1⁄2 Cup (8 tbs)

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.
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