Basil Chicken Frittatas With Fennel And Mint 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)|
|Tabasco sauce||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|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)|
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.