Seafood Frittata Recipes

LOW COUNTRY SHRIMP FRITTATA

Low Country Shrimp Frittata image

Seafood seasoning is the secret ingredient in this frittata made with green peppers, celery, onion and shrimp.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1/4 cup milk
10 large eggs
Kosher salt and freshly ground black pepper
1 cup chopped cooked shrimp
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon seafood seasoning, such as Old Bay

Steps:

Preheat the oven to 400 degrees F.
Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

SEAFOOD FRITTATA

Seafood Frittata image

Dress up ordinary eggs with asparagus, mushrooms and imitation crabmeat. Take it to the table in 20 minutes!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 teaspoon olive or vegetable oil
4 oz fresh asparagus, cut into 2-inch pieces (about 1 cup)
3/4 cup thinly sliced fresh mushrooms
1/2 cup chopped imitation crabmeat
3/4 cup cheese-and-chive egg product
1/4 cup shredded mozzarella cheese (1 oz)

Steps:

Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.
Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.
Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 1 g, TransFat 0 g

CRAB FRITTATA

Crab Frittata image

Yet another way to make use of those big blue crabs we are catching. 1 crab gave us 1 cup of beautiful meat for this.I can't do what I suggest in the last step as I don't have a griller (broiler) so I finished it with the lid on for a couple of minutes to set the top. That worked fine and would be good for camping. Just cook the onion and potato slower and longer if you can't access a microwave.

Provided by JustJanS

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

5 eggs
1/3 cup cream
1/2 teaspoon grated lemon rind
5 drops Tabasco sauce (or to taste)
salt and pepper, to taste
3 tablespoons grated sharp cheddar cheese
1 large potato, cut into tiny dice
1 small onion, diced
1 tablespoon oil
1/4 cup diced red capsicum (bell pepper)
1 cup crabmeat, fresh frozen, canned

Steps:

Mix the eggs, cream, lemon rind, tabasco, salt and pepper together. Set aside.
Microwave onion and potato about 3 minutes (to speed up cooking).
Heat oil in frying pan over medium heat and brown potato and onion and cook them through.
Add the capsicum and cook a few minutes more.
Pour over the egg mix and scatter the crab across the top.
Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top. Serve at once.

SHRIMP FRITTATA

Shrimp Frittata image

Make and share this Shrimp Frittata recipe from Food.com.

Provided by ratherbeswimmin

Categories European

Time 21m

Yield 2 serving(s)

Number Of Ingredients 9

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

Steps:

In a medium bowl, add eggs and milk.
Whisk mixture until light and frothy; set aside.
Pour oil into a 10 inch nonstick skillet over medium heat.
Add the scallions and saute for 1 minute or just until they are soft.
Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy).

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