Sauteed Chicken with Thai Basil
  (Pojanee Vatanapan's Thai Cookbook)
       w/ slight modifications

4-6 servings

1 T olive oil ( I use less)
5-6 cloves garlic
1 lb boneless chicken breast(cut 1"pieces)
1/2 c Thai Basil, chopped ( regular basil works well too)
!/2 tsp ground black pepper
2 fresh green (or red) chili peppers,sliced ( 1 for less heat)
1 1/2 T sugar
2 T fish sauce
1 1/2 black soy sauce

Heat oil in wok (or large frying pan);
add garlic, stir; add chicken, cook 6-8 minutes; add rest of ingredients, reduce heat and simmer 10-15 minutes, or until chicken is completely cooked. Serve with rice (Jasmine rice  goes very well with this.

 

Zucchini Frittata (or Quiche)

butter
½ -1 c chopped onion
1 zucchini, thinly sliced
black pepper
parmesan or romano cheese grated
chopped fresh basil
5 eggs
2 T milk
grape tomatoes, cut in half
shredded swiss cheese

Saute onions in butter. Layer zucchini, pepper, parmesan, then sprinkle chopped basil over top. Pour in beaten eggs (mixed with milk or water) over all. may need more eggs if needed to cover filling. Layer tomatoes, then sprinkle with shredded swiss. Put in over on high heat until eggs are done.

Note:
I also made this with a crust, making it a quiche.

Another options is to use roasted red pepper instead of tomatoes. 

I think  sun-dried tomatoes would be good too, but haven't tried it yet.

I want to try this with goat cheese as well.