Shrimp and Artichoke Frittata
Eggs are one crazy cool food.
Beneath their fragile shells lie golden yolks of possibility: Hard-boiled; soft-boiled; sunny-side up; over-easy; over-hard; poached; deviled; scrambled; souffléd; nogged; salad-ed; washed; drop-souped; hashed; and even straight-up raw, if you are into that sort of thing. Whipped egg whites add ethereal fluffiness to waffles, mousses, and meringues; creamy egg yolks add silky richness to custards and clafoutis.
Easy, protein-packed, and dirt cheap, eggs are a BFF to gourmands and simple broke-folks alike. I flatter myself as both.
For a fancy-sounding dish on little dollars, let’s do frittata. Whisk up a few eggs with some spices, pour the lovely yellow liquid into a hot skillet along with whatever yumminess is lurking in your fridge (in my case, frozen shrimp and artichokes), smother with cheese because it’s the right thing to do, and voila! Shrimp Artichoke Frittata: Hot, fluffy, and in your mouth, all in 20 minutes or less.
Shrimp Artichoke Frittata is everything you love about an omelet—the fluffy, filling eggs, oozy cheese, and savory ingredients—minus the fuss of flipping and individual preparation. Use whatever vegetables, spices, and cheeses you have on hand. I love the way the briny shrimp tastes with the red pepper and meaty artichokes in this recipe, but feel free to swap for your meat of choice (I think Italian turkey sausage or chorizo would be quite good) or omit it entirely. Frittata is a vehicle for leftovers and personal whims.
Shrimp Artichoke Frittata is equally pleasing as a special brunch or a quick weeknight meal that still feels gourmet. We enjoyed ours alongside of Whipped Feta Crostini. The two play together nicely.
With its simple preparation and teeny price tag, Shrimp Artichoke Frittata is frozen-pizza lifestyle on a filet minion credit-limit. Whisk it up, dish it out, and congratulate yourself on keeping it classy.
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