Serve this seafood and vegetable low-fat frittata for breakfast or dinner.
- Makes: 3 servings
- Start to Finish: 25 mins
ounces fresh or frozen shrimp in shells
9 ounce package frozen artichoke hearts
cups refrigerated or frozen egg product, thawed
cup fat-free milk
cup thinly sliced green onions
teaspoon garlic powder
Nonstick cooking spray
tablespoons finely shredded Parmesan cheese
Cherry tomatoes, quartered (optional)
Italian parsley (optional)
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.
- Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
- Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque. Reduce heat to medium-low.
- Pour egg mixture into skillet; do not stir. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).
- Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley. Makes 3 servings.
Nutrition Facts (Shrimp-Artichoke Frittata)
- 164 kcal cal.;
- 2 g Fat, total;
- 45 mg chol.;
- 1 g sat. fat;
- 8 g carb.;
- 3 g fiber;
- 25 g pro.;
- 5 mg vit. C;
- 418 mg sodium;
- 1 Fat;
- 3 Very Lean Meat;
- 729 IU vit. A;
- 2 Vegetables;
- 4 mg iron;
- 182 mg calcium
- Percent Daily Values are based on a 2,000 calorie diet