Spicy Shrimp Frittata
Serve this spicy Louisiana-style shrimp frittata for brunch or a light supper.
2 teaspoons vegetable oil
4 ounces shrimp, peeled
1/2 cup chopped green bell pepper
1/4 cup chopped onion
2 garlic cloves, crushed
1/4 teaspoon thyme
4 large eggs
1/4 cup milk
1/4 teaspoon liquid hot pepper sauce
1/8 teaspoon salt
1/2 cup tomato, chopped
- In an oven-safe skillet, stir together oil, peeled shrimp, chopped green bell pepper, chopped onion, crushed garlic cloves, and thyme. Cook over medium heat, stirring occasionally, until the green bell pepper is tender, about 3 to 4 minutes.
- In a bowl, with an electric mixer at medium speed, beat together eggs, milk, liquid hot pepper sauce, and salt until blended. Pour over the shrimp mixture. Cook over low to medium heat until the eggs are almost set, about 8 to 10 minutes.
- Sprinkle with chopped tomatoes. Broil about 6-inches from the heat until the eggs are completely set, about 2 to 3 minutes. Cut into wedges and serve from the pan or slide from the pan onto a serving platter.
Makes 4 servings.