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Basil-Mint Frittata with Pine Nuts & Chicken

DIRECTIONS

In a large bowl, beat together the eggs, cream, and salt. Set aside.
In a small bowl, combine the herbs, pine nuts, oil, and cayenne.
Heat an 8-inch nonstick sauté pan and add one-fourth of the oil mixture to the hot pan and sauté until the pine nuts are browned. Stir in one-fourth of the chicken and and one-fourth of the corn.
Set heat to medium and add one-fourth of the reserved egg mixture to the pan. Add one-fourth of the cheese, pushing the cheese into the eggs until no longer visible. Pull in the edges of the egg mix-ture as the eggs firm. When the bottom of the frittata is golden, turn and continue to cook until other side is golden.
Turn the frittata onto a warmed plate and place in a warm oven. Repeat the procedure to make three more frittatas.
Garnish each frittata with the salsa and crème fraîche and serve immediately.