Best Seafood Frittata Recipes

SEAFOOD FRITTATA

Seafood Frittata image

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

Ingredients

1 teaspoon olive or vegetable oil
4 oz fresh asparagus, cut into 2-inch pieces (about 1 cup)
3/4 cup thinly sliced fresh mushrooms
1/2 cup chopped imitation crabmeat
3/4 cup cheese-and-chive egg product
1/4 cup shredded mozzarella cheese (1 oz)

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

SEAFOOD FRITTATA

SEAFOOD FRITTATA image

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 eggs
1 1/2 tablespoons butter
1 zucchini, sliced lengthwise and crosswise into strips
ground pepper to taste
1 onion, minced
pinch curry powder
6 ounces peeled shrimp
1 bunch fresh Italian parsley
1/2 cup cherry tomatoes, halved
dash paprika
sea salt to taste

Steps:

Preheat oven to 350 degrees F. Blend eggs in a bowl with a fork (don't beat). Melt 1 tablespoon butter in an oven-safe skillet on medium heat. Add eggs and zucchini. Add pepper, onion and curry powder. Place the shrimp, parsley and tomatoes on top. Sprinkle with paprika. Transfer the skillet to the oven and bake for 10-12 minutes, or until frittata has doubled in volume. Dab remaining butter over the frittata. Season with pepper and sea salt to taste. Cut into 4 wedges and serve immediately.