Shrimp Frittata

I like adding shrimp to dishes I cook, and the frittata is no exception.  While omelets and frittatas are usually served for breakfast,adding shrimp makes them a delectable dish for lunch or dinner, even as an appetizer. What’s more, one can add vegetables for a more healthy and balanced recipe. I use broccoli florets for this recipe, but any or a combination of vegetables would do as well.

Toppings can sometimes enhance the flavor of frittatas, and for this dish, I suggest bread crumbs, grated Parmesan cheese and fresh diced tomatoes.

INGREDIENTS

4 eggs

1 cup  small shrimp, shelled

1 cup broccoli florets

parsley flakes

tbsp olive oil

salt and pepper to taste

1/2 cup diced fresh tomatoes

sprinkle of grated Parmesan cheese

sprinkle of bread crumbs

DIRECTIONS

Preheat oven to “broil”

Whisk the eggs in a medium-size bowl and set aside

In a medium frying pan, heat the oil

Add the shrimp and stir fry until they turn pink

Add the broccoli and stir fry the mixture until the florets turn dark green

Add salt and pepper to taste

Add the eggs and cook through until all the liquid is gone

Remove from heat and sprinkle bread crumbs and Parmesan cheese over the mixture

Place the pan in the oven and broil until the eggs turn light brown

Remove pan from the oven, let it stand for a few minutes before serving

Top with diced tomatoes

(Makes 3-5 servings)

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