Tuesday, July 25, 2017

Recipe: Chicken and Vegetable Frittata with Avocado Corn Salsa

You will need:

1 chicken thigh
1 green onion, chopped
7 eggs
6 mushrooms, chopped
1 zucchini, chopped
2/3 cup of corn, divided
3 brussel sprouts, shredded
1/4 cup shredded cheese
2 TBSP butter
1 TBSP oil
salt and pepper to taste
1/4 tsp. cumin
1/4 tsp. chili powder
1 avocado
1 tomato
2 TSBP cilantro, chopped
2 TBSP lemon juice
1/4 tsp. salt

What to do:

Cut chicken from bone, cut into 1 inch pieces and fry in the oil until cooked through. Remove from pan and set aside. Add butter, mushrooms, zucchini, 1/2 of the corn, brussel sprouts and spices to pan and saute until tender, add chicken back to pan and stir. Add mixture to baking dish. Beat eggs in a bowl and pour over mixture. 

Bake in a 370F oven for 30-40 minutes or until eggs are set. Remove from over and let sit for 5 minutes before cutting. 

Salsa Recipe

Chop the tomato and avocado into bite size pieces, add to bowl. Add the other half of the corn, cilantro, lemon juice and salt. Mix well. Let sit in fridge until frittata is done. Serve salsa with frittata. 

So now that I'm the frittata queen, or princess...whatever. Now that I can make a good frittata, *giggle* I've been experimenting by putting all kinds of things in them as you can clearly see and they have been coming out so good. You can pretty much put anything you want into these things and they come out good. This is definitely my favorite lunch and even Ken has been liking them.