Best Cheesy Shrimp Frittata Recipes

Shrimp Frittata image

Provided by ratherbeswimmin

Categories European

Time 21m

Yield 2 serving(s)

Number Of Ingredients 9

6 large eggs
3 tablespoons milk
2 tablespoons olive oil
2 scallions, thinly sliced
3/4 lb small shrimp, peeled and deveined
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
salt and pepper

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).

Low Country Shrimp Frittata image

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1/4 cup milk
10 large eggs
Kosher salt and freshly ground black pepper
1 cup chopped cooked shrimp
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon seafood seasoning, such as Old Bay

Steps:

Preheat the oven to 400 degrees F.
Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

FRITTATA (Shrimp or Scallops) image

Provided by Alan Leonetti

Categories Breakfast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 8

8 eggs
1/2 lb small shrimp (peeled/cleaned) or 1/2 lb sea scallops (sliced in half horizontally)
1 cup water
1 tablespoon salt
1 tablespoon unsalted butter (melted)
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat leaf parsley or 2 tablespoons dried parsley (for garnish)
salt and pepper

Steps:

Preheat oven to 400 degrees.
Bring 1 cup of water to a boil and add the 1 tablespoon of salt.
Quickly blanch either the shrimp or the scallops in the salted water, then drain and toss in the melted butter.
Season with the salt and pepper to taste and set aside.
In a large bowl, beat the eggs with salt and pepper to taste.
Heat the olive oil in a large, 9 inch, cast iron or oven proof skillet over high heat and pour in the eggs.
Cook, stirring constantly, until the eggs are almost coagulated.
The eggs should be semi-solid.
Add the shrimp or scallops and distribute them evenly.
Place the skillet into the oven and bake for 3 to 5 minutes, until the eggs are completely done.
Remove from oven, top with parsley and serve.