Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Shrimp Frittata

Shrimp Frittata

Serves 4

Here’s what you need:

10 eggs

1 cup chopped cooked shrimp*

½ cup chopped celery

½ cup chopped onion

½ cup chopped bell pepper

¼ cup milk

½ to 1 tsp Old Bay seasoning

Kosher salt

Fresh black pepper

2 TBS olive oil

2 TBS fresh chopped parsley and/or cilantro

Serve with salsa or fresh grated Parmesan cheese if you like.

 *I usually buy frozen raw shrimp and defrost and cook it. Doris has really good small cooked frozen shrimp, that’s what used here.

Here is what you need to do:

Preheat your oven to 400 degrees.

Over medium high heat, heat 1 tablespoon oil in a medium ovenproof nonstick skillet. Add the onions, celery and peppers, season with a little salt and pepper. Stir until tender 5 or 6 minutes on medium high heat. Take the vegetables out of the skillet and into a bowl and set aside. Wipe out the pan with a paper towel.

In a large bowl mix together the eggs and milk, season with a little salt and pepper. Add the vegetables, shrimp, parsley and Old Bay and gently stir together

Heat another TBS of oil in the skillet over medium high heat. Pour in the egg mixture. Cook on the stove top until the edges of the egg start to set, takes 2 to 3 minutes. Carefully put the skillet into the oven.

Bake for about 20 minutes, until the center is set. You can jiggle the pan and if the eggs move, they are not set!

Remove from oven and let it sit for 5 to 10 minutes. You can take a spatula and run it around the edges. Then carefully slide it out of the pan and onto a plate. Slice into wedges and serve. Let’s Eat!!

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