Frittata is essentially a crustless quiche. Completely customizable, incredibly easy and totally delicious. In this frittata, savory Shallot Extra Virgin Olive Oil teams up with spicy BBQ Shrimp Seasoning and rich Roasted Garlic Sea Salt. The result is a brunch-worthy dish that’s protein-packed and perfect for a quick weeknight supper. We especially love how nicely it tucks into a lunchbox the next day.
|1/2 cup milk
|3/4 tsp Roasted Garlic Sea Salt
|1/4 tsp ground black pepper
|1/2 lb peeled, deveined shrimp
|1 Tbl BBQ Shrimp Seasoning
|Shallot Extra Virgin Olive Oil
|1 shallot, thinly sliced
|1 cup sliced mushrooms
|2 cups fresh spinach
|1 cup cheddar cheese
|Preheat oven to 350°F.
|In a bowl, whisk together the eggs, milk, Roasted Garlic Sea Salt and ground black pepper until just combined. Set aside.
|Pat the shrimp dry and season with the BBQ Shrimp Seasoning. Heat a cast-iron or oven-safe skillet over medium-high heat. Drizzle in Shallot Extra Virgin Olive Oil to coat the bottom of the skillet.
|Add the shrimp and saute until the shrimp are opaque pink throughout and firm to the touch - about 5 minutes. Move to a plate.
|Drizzle in a little more Shallot Oil into the skillet, and add the sliced shallot and mushrooms. Saute until golden brown and all liquid has dissipated from the mushroom. Move to the plate with the cooked shrimp.
|Add the spinach to the pan and saute just until wilted. Move to the plate with the mushrooms and shrimp.
|Drizzle a little more Shallot Oil and add the eggs and cooked ingredients to the pan. Stir to combine and cook the eggs a bit. Top with cheddar cheese.
|Once you see some scrambled eggs forming, move the pan to the oven to finish cooking. The eggs should pull away from the sides and jiggle only slightly in the center - about 15 minutes.