Chicken Frittata with Roasted Fennel and Zucchini

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

In a large bowl combine whisk eggs until well combined. Stir in remaining ingredients, including the cooked ground chicken. Pour mixture into a 10 inch prepared pan. Place over medium heat,...


Ingredients

  • ½ lb. ground chicken
  • 1 tablespoon TABASCO Chipotle Sauce
  • 1 teaspoon kosher salt
  • 6 eggs
  • 1 tablespoon TABASCO Green Pepper Sauce
  • 2 cups zucchini (about 1 large), grated
  • 1 teaspoon kosher salt
  • 1 fennel bulb, quartered and roasted

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