SEAFOOD FRITTATA
Dress up ordinary eggs with asparagus, mushrooms and imitation crabmeat. Take it to the table in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.
- Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.
- Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.
Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 1 g, TransFat 0 g
CHEESY SHRIMP FRITTATA
Make and share this Cheesy Shrimp Frittata recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Spray a pie plate (or two ramekins) with cooking spray.
- Thinly slice (or dot) butter over bottom of pie plate.
- Place shrimp, feta, and green onions in plate.
- Beat eggs with dash of garlic salt, freshly ground black pepper, and sour cream until well-combined. Pour over shrimp in pie plate.
- Top with crushed croutons, then Romano cheese.
- Bake at 325F for 20 minutes.
- Cool 5 minutes before slicing into wedges. Serve with a salad, or sliced tomatoes.
SHRIMP FRITTATA
Make and share this Shrimp Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 21m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, add eggs and milk.
- Whisk mixture until light and frothy; set aside.
- Pour oil into a 10 inch nonstick skillet over medium heat.
- Add the scallions and saute for 1 minute or just until they are soft.
- Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
- Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
- Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
- Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
- Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy).
ASPARAGUS AND SHRIMP FRITTATA
Provided by Marian Burros
Categories breakfast, main course
Time 45m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot. Reduce heat and simmer, covered, cooking a total of 17 minutes.
- Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk. Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces. Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
- Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices. Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
- Drain the asparagus. Steam the remaining whole asparagus.
- Whisk the eggs and egg whites until they are well beaten. Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus. When rice is cooked, stir in. Season with salt and pepper.
- Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat. Add the oil and pour egg mixture in the pan, stirring for about a minute. Reduce heat to low and cook for 2 minutes longer.
- Drain the whole asparagus.
- Place saute pan in the oven and bake until the eggs set, about 5 minutes. Loosen the frittata and place a serving plate over the pan. Flip the frittata on to the serving plate. Surround with the whole asparagus. Serve with bread.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 14 grams, TransFat 0 grams
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