Vegetable Shrimp Frittata

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
8 eggs
1/2 cup (125 mL) skim milk
2 tbsp (30 mL) chopped fresh basil or 2 tsp/10 mL  dried basil
to taste salt and pepper
1 clove garlic, finely chopped
4 green onions, sliced
1 small red pepper, cut into strips
1 cup (250 mL) sliced mushrooms
1 can (106 g) medium shrimp, drained
1/4 cup (50 mL) shredded part-skim mozzarella and cheddar cheese blend
Nutritional Facts
Amount Per Serving
220 Calories
Protein
21g
Fat
12.2g
Carbohydrate
5.7g

Directions

Beat eggs with milk and basil; season with salt and pepper; set aside. Spray a 10 inch (25 cm) non stick skillet with cooking spray. Heat over medium high heat. Saut€ garlic with green onions, red pepper and mushrooms for 3 minutes. Reduce heat to medium. Pour egg mixture over vegetables in skillet. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes. Sprinkle shrimp and cheese over top. Broil for 2 minutes or until eggs are set and cheese is melted. Or for individual frittatas, spray 4 small casserole dishes (1 1/2 cup / 375 mL) with cooking spray; divide sauteed vegetables and egg mixture among them. Bake in a 350 F (180°C) oven for 15 minutes or until top is almost set. Sprinkle shrimp with cheese over top. Broil for 2 minutes or until eggs are set and cheese is melted.

Preparation: 10 minutes

Cooking: 7 minutes

Broiling: 2 minutes