Lobster and Shrimp Ranch Frittata #RSC Recipe

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Ingredients:

Serving

1/2 cup sour cream
1/3 cup milk
1 small tomato, diced
0.5 (1 oz) packet hidden valley original ranch seasoning mix
2 tbsp fresh chives (chopped )
1/2 tsp lemon zest
1/4 tsp garlic powder
8 jumbo eggs ( grade a)
1 cup raw spinach ( rough cut)
1 (3/4 lb) whole lobster (cooked , use meat from tail , front legs, and claws)
1/2 lb raw shrimp (peeled and deveined, chopped )
1/2 cup swiss cheese, shredded
1/4 cup half-and-half cream
1/4 cup milk
3 -4 red potatoes, shredded ( avg size)
0.5 (1 oz) packet hidden valley original ranch seasoning mix
2 fresh garlic cloves, minced
2 tsp sumac
1 tsp salt
1/2 tsp lemon zest
1/2 tsp pepper
2 tbsp unsalted butter
1 tbsp coconut oil
1/4 lb parmesan cheese ( sartori sarvecchio, finely shredded)
1 tbsp chives (finely chopped )

Directions:

First prepare sauce by wisking milk into sour cream until smooth. Wisk in one half of Hidden Valley Ranch Mix, chives, lemon zest, and garlic powder. Stir in tomato. Set aside in refrigerator to use later.
Next prepare egg mixture for frittata by beating eggs until smooth. Wisk in Half & Half, milk, the other half of Hidden Valley Ranch Mix, sumac, lemon zest, salt, and pepper. Set aside.
In a 10 oven safe skillet melt 2 Tbsp butter over medium heat. Lightly sautee red potatos over medium high heat until lightly browned. If necessary add more butter or coconut oil to prevent sticking. Add shrimp and minced garlic to pan, and sautee until shrimp begins to turn pink. Salt lightly to taste. Then add Spinach to pan in order to wilt for about a minute or so. Next add egg mixture to pan while stirring. Stir in swiss and lobster. Keep stirring every minute or so to keep circulating raw egg to bottom of pan as it begins to set up. When mixture is still moist but setting up at the top, add layer of Parmesan to the top and pop under the broiler on high for 4 minutes (with the rack on the 2nd from highest position in oven) turning a quarter turn every minute. Cheese should be nicely bubbling and lightly browned on top.
Pull from the oven and let cool for about 10 minute Sprinkle sauce on top (leaving the rest in a small bowl to serve with the Frittata). Sprinkle chives on top, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1722.34 Kcal (7211 kJ)
Calories from fat	828.55 Kcal
		% Daily Value*
Total Fat	92.06g	142%
Cholesterol	1178.19mg	393%
Sodium	5176.74mg	216%
Potassium	3131.19mg	67%
Total Carbs	111.35g	37%
Sugars	9.79g	39%
Dietary Fiber	9.72g	39%
Protein	117.01g	234%
Vitamin C	48.5mg	81%
Vitamin A	0.1mg	5%
Iron	9.6mg	53%
Calcium	1506.6mg	151%

Amount Per 100 g
Calories	138.24 Kcal (579 kJ)
Calories from fat	66.5 Kcal
		% Daily Value*
Total Fat	7.39g	142%
Cholesterol	94.57mg	393%
Sodium	415.5mg	216%
Potassium	251.32mg	67%
Total Carbs	8.94g	37%
Sugars	0.79g	39%
Dietary Fiber	0.78g	39%
Protein	9.39g	234%
Vitamin C	3.9mg	81%
Iron	0.8mg	53%
Calcium	120.9mg	151%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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