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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Ingredients:
6 large eggs |
3 tablespoons milk |
2 tablespoons olive oil |
2 scallions, thinly sliced |
3/4 lb small shrimp, peeled and deveined |
1 teaspoon dried thyme |
1 tablespoon chopped fresh parsley |
1/2 teaspoon dried oregano |
salt and pepper |
Directions:
1. In a medium bowl, add eggs and milk.
2. Whisk mixture until light and frothy; set aside.
3. Pour oil into a 10 inch nonstick skillet over medium heat.
4. Add the scallions and saute for 1 minute or just until they are soft.
5. Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
6. Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
7. Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
8. Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
9. Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy).
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