Shrimp and 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.
With its simple preparation and teeny price tag, shrimp and 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!
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.
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.
About This Shrimp and Artichoke Frittata
This frittata is not only an easy and affordable breakfast recipe, but it also looks elegant and tastes like you spent hours preparing it.
What’s the Difference Between an Omelette and a Frittata?
While both omelettes and frittatas are delicious, there are distinct differences between the two types of egg dishes.
- A frittata is made in a cast iron pan or an oven-safe skillet because you start them on the stovetop and finish them in the oven. In a frittata, the fillings are mixed into the egg mixture.
- An omelette is made entirely in a skillet from start to finish, and you fold your fillings into the center as it cooks.
- Also, omelettes are typically only large enough for one or two servings, while frittatas are larger and can typically feed multiple people.
- Frittatas can be eaten at room temperature or hot, while omelettes are better warm.
How to Store, Reheat, and Freeze Shrimp and Artichoke Frittata
- To Store. Place cooked and cooled frittata in an airtight storage container in the refrigerator for up to 2 days.
- To Reheat. Gently rewarm leftovers on a microwave-safe plate until heated through.
- To Freeze. Store cooked and cooled frittata in an airtight freezer-safe container in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Shrimp and Artichoke Frittata
This frittata is delicious by itself as a special brunch or a quick weeknight meal that still feels gourmet, but here are a few ideas of other things to serve with it:
- Vegan Pancakes. Pancakes would be perfect with this frittata as part of a spread.
- Tater Tots. Kids (and adults) would love these!
- Whipped Feta Crostini. The two play together nicely.
- Healthy Banana Muffins. These scrumptious muffins are delicious with the frittata.
I know this savory and tasty shrimp and artichoke frittata recipe will quickly become a breakfast and brunch staple in your home!
Shrimp Artichoke Frittata
- 8 large eggs
- 1/4 cup non-fat milk
- 1/4 cup finely sliced green onions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 6 tablespoons grated Parmesan cheese divided
- 1 tablespoon olive oil
- 6 ounces about 1 cup frozen artichoke hearts thawed and halved (I found mine at Trader Joe's)
- 1/2 pound frozen shrimp tails-off and deveined, thawed
- 2 tablespoons chopped Italian flat-leaf parsley
- Position oven rack just above the center. Turn oven broiler to high.
- Rinse shrimp. Pat dry, then halve and set aside.
- In a medium bowl, stir together the eggs, milk, green onions, salt, red pepper, black pepper, garlic powder, and 3 tablespoons Parmesan cheese until fully combined. Set aside.
- Heat olive oil in a large (10 or 12-inch), oven-proof skillet over medium. Add artichokes. Cook until artichokes begin to brown, about 3 minutes. Add shrimp and continue to cook until shrimp are pink and no longer translucent, 1 to 3 additional minutes.
- Reduce heat to medium-low. Pour egg mixture into skillet. Do not stir. As the egg mixture cooks, run a spatula around the edge of the skillet, lifting edges to allow uncooked liquid to run underneath. Continue cooking and lifting edges until the mixture is almost set but still uncooked on the top, about 4 minutes total. Sprinkle with remaining Parmesan and chopped parsley
- Transfer skillet to the oven. Broil, watching carefully, until frittata is lightly browned and fluffy, about 3 minutes. Loosen edges, slice, and serve.
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