Fluffy, savory, and filling, Shrimp Artichoke Frittata is easy on preparation but gourmet on taste. Serve for a special brunch or a quick, healthy weeknight meal. Fluffy, savory, and filling, Shrimp Artichoke Frittata is easy on preparation but gourmet on taste. Serve for a special brunch or a quick, healthy weeknight meal.
6ouncesabout 1 cup frozen artichoke heartsthawed and halved (I found mine at Trader Joe's)
1/2poundfrozen shrimptails-off and deveined, thawed
2tablespoonschopped 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.