I’m back with recipe #4 for the TABASCO 10-Ingredient Challenge, Chicken Frittata with Roasted Fennel and Zucchini.
I have to admit, I’m pretty sure I’ve had more fennel this week than I have in the last year.
Because of that, I’m learning to love the taste of it when it’s cooked to a tender state either by grilling or roasting. Both of which completely transform it’s flavor from a crispy, anise-like stalk to one that is tender, savory with a little hint of sweetness. Which means it’s perfect for this chipotle-flavored ground chicken.
And there’s another thing I don’t work with too often – ground chicken. It’s pretty flavorless on its own, but the upside of that is it’s open to a lot of flavoring that can go a million-and-one ways, and more importantly, it absorbs and holds it. A good thing when you are hamstrung in this challenge by the 10 ingredients below.
Luckily the TABASCO Chipotle sauce along with some toasted fennel seeds and some salt did a great job infusing all the flavor I needed. From there just throw in some shredded zucchini into the egg mixture along with a few shots of TABASCO Green Pepper sauce and everything else in the ingredient list.
Chicken Frittata with Roasted Fennel and Zucchini
Ingredients
Instructions
This conversation is sponsored by TABASCO. The opinions and text are all mine.
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