Chicken Basil Frittata with Zucchini, Bell Peppers, and Sweet Corn
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
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
  1. Preheat the oven to 350 F.
  2. In a medium bowl, lightly whisk eggs until uniform, then add pepper and salt to taste. Set aside.
  3. 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.
  4. 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.
  5. Place pan into oven and bake for 15 minutes or until set. Let rest 2 minutes before serving. If desired, garnish with basil leaves.
Recipe by MIND Diet Meals at https://minddietmeals.com/recipes/chicken-basil-vegetable-frittata/