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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I clipped this recipe from the newspaper, but haven't got around to trying it yet. It seems fairly easy to throw together and yet the addition of shrimp makes it a little more special. NOTE: Cooking time does not include time to boil the potatoes Ingredients:
1/8 bunch fresh marjoram |
1/8 bunch fresh parsley |
8 eggs |
salt and pepper |
2 tablespoons olive oil |
1/2 onion, sliced thin |
1 garlic clove, minced |
1 green pepper, sliced thin |
1/2 lb new potato, boiled and sliced |
12 shrimp, peeled & deveined (21-25 count) |
Directions:
1. Preheat oven to 350*. Finely chop marjoram leaves and parsley. Combine with the eggs and salt & pepper, beating lightly.
2. In a 10 ovenproof skillet, saute the onion & garlic in the olive oil until soft. Add the green pepper and potatoes, heating through.
3. Place the shrimp in the pan, arranging 3 in each quarter. Pour the eggs over all.
4. Bake 350* for 30 minutes, or until the eggs set.
5. Cool 5 minutes, then turn out onto a platter. Cut into quarters to serve.
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