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Basil Chicken Frittatas With Fennel And Mint Salsa

Western.Chefs's picture
Ingredients
  Salsa  
  Tomatoes 3 Large, chopped medium fine
  Red onion 1 Small, finely chopped
  Yellow bell pepper 1⁄2 , chopped medium fine
  Red bell pepper 1⁄2 , chopped medium fine
  Green bell pepper 1⁄2 , chopped medium fine
  Finely chopped fennel/Finely chopped fresh dill 2 Tablespoon (Fresh)
  Finely chopped fresh mint 3 Tablespoon
  Tomato sauce 3 Tablespoon
  Red wine 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Tabasco sauce 1 1⁄2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Frittata  
  Eggs 12
  Whipping cream 1⁄4 Cup (4 tbs)
  Fresh mint 1⁄2 Cup (8 tbs), chopped
  Fresh basil 1⁄2 Cup (8 tbs), chopped
  Pine nuts 1⁄2 Cup (8 tbs)
  Cayenne pepper 1⁄2 Teaspoon (Or More)
  Chopped chicken breast 3⁄4 Cup (12 tbs)
  Fresh corn 1⁄2 Cup (8 tbs), cooked and cut from the cob
  Shredded cheddar cheese 1⁄2 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Basil

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