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.
Chicken Basil Frittata with Zucchini, Bell Peppers, and Sweet Corn
Author: minddietmeals
Ingredients
- 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)
Instructions
- 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.
MIND foods: Vegetables, poultry, olive oil
