Pea and Shrimp Frittatas

Ingredients

1 tbsp (15 mL) cooking oil
3/4 lb (340 g) raw medium shrimp, peeled, deveined and coarsely chopped
2 tsp (10 mL) cooking oil
1/2 cup (125 mL) red onion, finely chopped
1 cup (250 mL) frozen peas
2/3 cup (150 mL) fresh parmesan cheese, finely grated
2 tbsp (30 mL) fresh mint leaves, chopped (or 11/2 tsp/ 7 mL dried)
8 eggs
1/2 cup (125 mL) milk
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Directions

Heat first amount of cooking oil in large frying pan on medium. Add shrimp. Heat and stir until shrimp start to turn pink. Immediately remove from heat. Transfer to large bowl.

Heat second amount of cooking oil in same frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add to shrimp.

Add peas, Parmesan cheese and mint. Stir until well combined. Grease 12 non stick muffin cups with cooking spray. Divide and spoon shrimp mixture into muffin cups.

Beat remaining 4 ingredients with whisk in a 4 cup (1 L) liquid measure until smooth. Pour over shrimp mixture into each muffin cup. Bake in  350  F (172 C) oven for about 30 minutes until golden and set. Remove from oven. Let stand in muffin cups for 5 minutes. Run knife around inside edge of each muffin cup to loosen frittatas. Remove to wire rack to cool. Serve warm or cold.

Makes: 12 servings

Preparation: 20 minutes

Baking: 30 minutes

Standing: 5 minutes

Nutrients per serving:

Calories: 141
Protein: 13 g
Carbohydrate: 4 g
Fat: 7.7 g

Credit to: Company's Coming, "The Egg Book." To purchase a copy of this new book, go to The Store.