In a grab-and-go breakfast world, eggs feel like a luxury. They’re a lazy-Saturday-morning meal, or a perk when plattered and presented for a special brunch. But really, in about as much time as it takes to make a bowl of chopped fruit-topped oatmeal, you can create a light, fluffy, egg dish loaded with fresh veggies and protein. Not an omelet, not a quiche, the frittata is customized easily, with add-ins simply sprinkled on before the creation is baked.
Baked Shrimp & Vegetable Fritatta
Makes 4 servings
Ingredients
1 Tbsp. olive oil
6 oz. peeled shrimp
6 eggs + 2 egg whites
1 tsp. curry powder
1 Tbsp. parsley
1 tsp. paprika
1 tsp. pepper
½ tsp. salt
1 zucchini, sliced
1 onion, diced
½ cup cherry tomatoes, halved
Directions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together eggs.
- In large frying pan, heat olive oil over medium heat. Pour in eggs and add curry powder, pepper, onion and zucchini. Arrange shrimp, parsley and tomatoes over egg mixture, then sprinkle with salt and paprika.
- Transfer egg, shrimp and veggie mixture to a baking pan.
- Bake frittata for 10 to 12 minutes, then cut into four wedges and season with salt and pepper.
Nutrition info (per wedge): 141 calories, 17 grams protein, 7 grams carbs, 5 grams fat