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When making a shrimp frittata, gather these simple ingredients: - 8 large eggs - 1 cup cooked shrimp, chopped - 1 cup fresh spinach, roughly chopped - 1 medium onion, finely chopped - 1/2 cup bell pepper, diced (any color) - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a tasty meal that is rich in protein and full of flavor. The eggs serve as a great base. They hold everything together, giving you a fluffy texture. The shrimp adds a lovely seafood taste. The spinach, onions, and peppers bring in color and nutrients. Cherry tomatoes add a burst of sweetness. Lastly, the Parmesan cheese gives a savory kick. A serving of this shrimp frittata offers a balanced meal. Each serving contains about: - Calories: 320 - Protein: 25g - Carbohydrates: 8g - Fat: 22g This meal is high in protein and healthy fats. It keeps you full and satisfied. To make the shrimp frittata, you'll need a few key tools: - Large skillet - Mixing bowl - Whisk - Oven-safe spatula - Oven Using the right tools helps make the cooking process smooth. A large skillet ensures even cooking. A mixing bowl and whisk help you blend the eggs well. An oven-safe spatula is handy for flipping and serving. These tools make your cooking experience easier and more fun. For the full recipe, check out the steps in the recipe section. Start by gathering all your ingredients. You need: - 8 large eggs - 1 cup cooked shrimp, chopped - 1 cup fresh spinach, roughly chopped - 1 medium onion, finely chopped - 1/2 cup bell pepper, diced (any color) - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, preheat your oven to 375°F (190°C). This step warms the oven for baking later. Chop the shrimp, spinach, onion, bell pepper, and tomatoes as listed above. Set your chopped veggies aside in a bowl. Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and bell pepper. Sauté for about 4-5 minutes until they soften. You want to see them get a bit tender. Now add the chopped spinach and halved cherry tomatoes. Cook for another 2 minutes until the spinach wilts. Stir the mixture occasionally. This step builds great flavor and color in your frittata. In a mixing bowl, whisk together the eggs, salt, and pepper. Then, stir in the chopped shrimp and grated Parmesan cheese. Make sure everything combines well. Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop for about 3-4 minutes. You will notice the edges starting to set. Carefully transfer the skillet to your preheated oven. Bake for 10-12 minutes. The frittata should puff up and feel firm in the center when done. Once it’s cooked, remove the skillet from the oven. Let the frittata cool for a couple of minutes. This resting time makes slicing easier. Finally, slice into wedges, garnish with fresh parsley, and serve warm. Enjoy your delicious shrimp frittata! For a detailed guide, check the Full Recipe. When choosing shrimp, freshness is key. Look for shrimp that smell clean and mild. If you can, buy shrimp that is wild-caught. This type often has better taste. You can choose large or medium shrimp, depending on your preference. Always check for a firm texture and avoid shrimp with black spots. To get the best texture, don’t overcook the shrimp. Cook them just until they turn pink. This usually takes about 2-3 minutes. If you use frozen shrimp, thaw them beforehand. You can quickly run them under cold water. Once cooked, mix them gently into the egg mixture. This helps keep them tender. Seasoning makes a big difference in your frittata. Start with salt and pepper, but feel free to experiment. You can add a pinch of paprika for warmth or a dash of cayenne pepper for spice. Fresh herbs like dill or chives add a nice touch too. Don’t forget to sprinkle some extra Parmesan on top before baking. This gives a great crust and extra flavor. For a full guide, check the Full Recipe. {{image_2}} You can change up the veggies in your shrimp frittata easily. Use what you have! Try adding mushrooms, zucchini, or asparagus. You can also toss in some broccoli or kale for extra greens. Each veggie gives a new taste and texture. Just remember to chop them small so they cook well. Sauté them with the onion and bell pepper to bring out their flavors. If shrimp isn’t your thing, no worries! You can swap it for other proteins. Cooked crab, diced ham, or even bacon work great. For a vegetarian twist, try using chickpeas or tofu. Each option adds its own flair. Just make sure you cook any raw protein before adding it to the eggs. Cheese can take your frittata to the next level. While Parmesan is a classic choice, you can try others too. Feta cheese adds a tangy flavor. Cheddar gives a bold taste. Goat cheese offers creaminess that melts beautifully. Mix and match cheeses for a fun twist. Just keep the amount similar to the Parmesan in the full recipe. To store leftover shrimp frittata, let it cool first. Cut it into slices. Place the slices in an airtight container. You can keep it in the fridge for up to three days. This way, you can enjoy your frittata later! When you want to eat your leftovers, take out a slice. You can reheat it in the microwave for about one to two minutes. If you prefer, you can also warm it in a skillet over low heat. This keeps the frittata nice and tasty. If you want to keep shrimp frittata longer, freezing is a great option. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. To eat, thaw it overnight in the fridge and reheat as usual. Enjoying shrimp frittata is easy and fun, even days later! For the full recipe, check out the earlier section. You can serve many things with shrimp frittata. Fresh fruit adds a bright touch. Toast pairs well for a crunch. A light salad gives a nice balance. Try avocado for creaminess. You could even add a dollop of salsa for a spicy kick. These sides make the meal more colorful and fun. Yes, you can make a shrimp frittata ahead of time. It keeps well in the fridge for about three days. Just let it cool and wrap it tightly. You can reheat it in the oven or microwave. It tastes great warm or at room temperature. This makes it a great option for busy mornings. Yes, you can make a frittata without eggs. Use chickpea flour instead to create a similar dish. Mix chickpea flour with water and spices to form a batter. This mixture can be cooked like a regular frittata. It gives you a tasty and egg-free option. You can still add shrimp and veggies for flavor. For the full recipe, check out the Shrimp & Spinach Frittata section. A shrimp frittata is simple and tasty. We covered the key ingredients, cooking steps, and storage tips. You learned how to choose shrimp and enhance flavors. Plus, we explored variations to suit your taste. Use these ideas to create your own frittata. Enjoy making this dish for meals or snacks. It’s a great way to share healthy food with friends and family. Let your creativity shine in the kitchen!

Shrimp Frittata

Looking to whip up a delicious and healthy meal? Try this Shrimp & Spinach Frittata recipe that’s bursting with flavor! Packed with protein, fresh veggies, and tasty Parmesan cheese, this frittata is perfect for breakfast, lunch, or dinner. It’s easy to make and ready in just 25 minutes. Click to explore the full recipe and learn how to create this delightful dish that will impress your family and friends!
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Ingredients
  

8 large eggs

1 cup cooked shrimp, chopped

1 cup fresh spinach, roughly chopped

1 medium onion, finely chopped

1/2 cup bell pepper, diced (any color)

1/2 cup cherry tomatoes, halved

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened (about 4-5 minutes).

      Add the chopped spinach and cherry tomatoes to the skillet, cooking until the spinach wilts (about 2 minutes).

        In a mixing bowl, whisk together the eggs, salt, and pepper. Stir in the chopped shrimp and grated Parmesan cheese until well combined.

          Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop for about 3-4 minutes until the edges start to set.

            Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and firm in the center.

              Once done, remove the frittata from the oven and let it cool for a couple of minutes.

                Slice into wedges, garnish with fresh parsley, and serve warm.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 servings