Shrimp and Pea (Or Green Pepper) Frittatas |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A variation of the recipe from the Company's Coming Eggs cook book. Very Low Carb (see end of recipe) Ingredients:
1 tablespoon cooking oil |
3/4 lb raw peeled shrimp, peeled, tails off, chopped |
1/2 cup chopped red onion |
1 cup frozen peas (or diced green pepper) |
2/3 cup finely grated parmesan cheese |
8 large eggs |
1/2 cup milk |
salt |
pepper |
Directions:
1. Preheat oven to 350°F.
2. Heat oil - add shrimp.
3. Heat until they just turn pink - remove from oil with slotted spoon to save the oil - place shrimp in a large bowl - set aside.
4. Return pan with oil to heat and cook onions until opaque - approximately 5 - 6 minutes on medium heat.
5. Add to bowl with shrimp.
6. Add frozen peas or peppers or combination of both, parmesan cheese, salt and pepper - combine well.
7. Grease a muffin tin with non stick spray.
8. Divide the mixture evenly between 12 muffin tins.
9. In a separate bowl beat eggs & milk together - (remember that room temperature eggs & milk will rise a little higher than cold).
10. Use a soup ladle and ladle egg mixture evenly over the 12 muffin cups.
11. Bake for 35 minutes.
12. Remove pan from oven and let rest for 5 minutes.
13. Use a knife to loosen the edges and remove from muffin tin.
14. Serve.
15. This batch makes 12 frittatas - ONE frittata = 4g carbohydrates. This recipe also freezes well.
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