Chicken Basil Frittata with Zucchini, Bell Peppers, and Sweet Corn

Chicken-basil vegetable frittata with zucchini, bell peppers, and sweet summer corn
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This frittata lets seasonal summer ingredients shine, but can be enjoyed year-round with a few swaps for whatever produce is local and in season. Summer smells like basil and tastes like sweet corn, which means this frittata is going to be a seasonal favorite.

MIND foods: Vegetables, poultry, olive oil

Yield: 6 servings

Time: 10 minutes to prep; 30 minutes to cook

Difficulty: Easy


Frittata Ingredients:

chicken, bell pepper, zucchini, red onion, fresh basil, eggs, summer corn

6 eggs

2 teaspoons olive oil

½ small onion, thinly sliced

½ cup zucchini, shredded

½ cup of sweet corn, from fresh, frozen or canned

1 medium red bell pepper, cored, seeds removed, and diced

2 teaspoons olive oil

1 cup cooked chicken breast, shredded

2 tablespoons fresh basil, chopped

Salt and pepper

6 small basil leaves (optional, for garnish)


Frittata Directions:

ingredients, prepped and portioned
mis en place

Preheat the oven to 350 F. In a medium bowl, lightly whisk eggs until uniform, then add pepper and salt to taste. Set aside. Heat 2 teaspoons olive oil in a 12” oven-safe skillet over medium heat then sauté onion, zucchini, sweet corn, and bell pepper until fragrant and wilted, 3 to 5 minutes. Remove from heat and transfer to a colander where excess liquid may drain; gently press on vegetables with a wooden spoon to assist draining. Meanwhile, bring the now empty skillet back to the stove, and heat 2 teaspoons of olive oil over medium heat. Add the chicken and half the chopped basil and sauté until just combined, 1 to 2 minutes. Add the drained mixed vegetables back into the dish and stir to combine for another minute. Pour egg mixture and remaining chopped basil into pan and stir gently. Cook for 4 to 5 minutes to allow the egg to start setting; the edges will start to pull away from the pan. Place pan into oven and bake for 15 minutes or until set. Let rest 2 minutes before serving. If desired, garnish with basil leaves.


Nutrition: 180 calories, 9 g total fat, 2 g saturated fat, 15 g protein, 8 g carbohydrates, 1 g fiber

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