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Shrimp Artichoke Frittata
3 Servings
A frittata makes a great breakfast or brunch food.
For a real treat, make it for dinner during the week.
Ingredients
4 ounces fresh or frozen shrimp in shells
1/2 9-ounce package frozen artichoke hearts
2 cups refrigerated or frozen egg product, thawed
1/4 cup fat-free milk
1/4 cup thinly sliced green onions
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3 tablespoon finely shredded Parmesan cheese
3 fresh cherry tomatoes, quartered (optional)
3 sprigs Italian parsley (optional)
Directions
Thaw shrimp, if frozen
Peel and devein shrimp
Rinse shrimp; pat dry
Halve shrimp lengthwise; set aside
Meanwhile, cook artichoke hearts according to package directions; drain
Cut artichoke hearts in quarters; set aside
Stir together egg product, milk, green onions, garlic powder, and pepper; set aside
Lightly coat a large nonstick skillet with nonstick cooking spray
Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque
Reduce heat to medium-low.
Pour egg mixture into skillet; do not stir
As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath
Continue cooking and lifting edges until mixture is almost set (top will be wet)
Remove skillet from heat; sprinkle artichoke pieces evenly over the top
Sprinkle with Parmesan cheese
Let stand, covered, for 3 to 4 minutes or until top is set
Loosen edges of frittata
Transfer to a serving plate; cut into wedges to serve
If desired, garnish with cherry tomatoes and parsley
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