Shrimp, spinach, and zucchini fritatta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 225.5
  • Total Fat: 13.1 g
  • Cholesterol: 323.5 mg
  • Sodium: 499.2 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 21.7 g

View full nutritional breakdown of Shrimp, spinach, and zucchini fritatta calories by ingredient
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Introduction

Made with real eggs, this is a nice brunch item, or dinner.

Borrowed and modified from a recipe I found online.

Serve with a salad.
Made with real eggs, this is a nice brunch item, or dinner.

Borrowed and modified from a recipe I found online.

Serve with a salad.

Number of Servings: 6

Ingredients

    6 eggs
    1/4 milk
    Salt and pepper
    1 cup Parmesan cheese, shredded
    Italian seasoning
    1/2 zucchini, thinly sliced and quartered
    Heaping 1/2 cup of frozen spinach
    5 oz of cooked shrimp, deveined, tailed, and cut into thirds
    4 scallions, chopped
    Olive oil

Directions

Preheat the oven to 400

Heat a 10 inch nonstick oven safe skillet over medium high. Add the oil, and when it just begins to smoke, add the zucchini. When zucchini are lightly cooked, add spinach, cook until thawed and wilted. Add Italian seasoning.

Meanwhile, whisk the eggs, milk, salt and pepper, and cheese, reserving some to top the fritatta with.

Once the spinach and zucchini are cooked, add the shrimp and scallions, and stir to combine. Pour the egg over, and turn the heat to medium low. Do not jiggle or stir, let the egg set up a bit. When it is very nearly set, top with remaining cheese, and transfer to the oven. Let bake for 10-15 minutes until firm and lightly golden on top.

When you remove it from the oven, allow to cool in the pan for 2-3 minutes, then slide onto a plate to cut. Cut into 6 pieces. One piece is one serving.



Number of Servings: 6

Recipe submitted by SparkPeople user CVEEKS.

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