Vegetable Shrimp Frittata

  • Serves: 4
  • Cooking Time: 7 MINS
  • Total Calories: 220 CALS

Nutrients per serving:

  • 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

Ingredients

  • 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