View Single Post
  #2 (permalink)   Report Post  
Posted to alt.food.diabetic
Ozgirl Ozgirl is offline
external usenet poster
 
Posts: 1,614
Default Shrimp, Spinach, Tomato, and Goat Cheese Frittata

Sounds delicious, for me I would makes a few little changes. I'd sauté
in olive oil and add some chopped Kalamata olives to the frittata. I
would also use sundried tomatoes for half of the tomatoes.

"Cheri" > wrote in message
...
> This sounds really good to me. I think I'll make it on Easter.
>
>
>
> Recipe courtesy of Chef Marvin Woods and Trailblazing Productions,
> LLC.
>
>
> Ingredients
> 4 eggs
> 4 egg whites
> 1/3 cup chopped fresh tomatoes or diced canned tomatoes
> 1 dash Ancho chili powder
> 2 tablespoons chopped fresh basil
> 1/2 teaspoon salt, divided
> Freshly ground black pepper
> 2 tablespoons canola oil
> 12 large shrimp (16 to 20 count), sliced in half crosswise
> 1 small shallot, chopped
> 1 cup packed chopped fresh spinach
> 1/2 cup crumbled goat cheese
>
> Instructions
> Preheat oven to 400F.
> Whisk eggs and egg whites together in a medium bowl. Add tomatoes,
> Ancho chili powder and chopped basil. Add ¼ teaspoon salt and pepper.
>
> Heat a medium cast-iron skillet or other ovenproof skillet over
> medium-high heat. Add canola oil. Season shrimp with remaining ¼
> teaspoon salt and pepper. When oil is hot, place shrimp in pan and
> sauté 1 minute. Add shallot and sauté 2 minutes. Add spinach and cook
> until wilted.
>
> Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture
> into skillet. Use a spatula to lift shrimp and spinach mixture,
> allowing egg mixture to flow underneath. Sprinkle goat cheese on top.
>
> Once the frittata is set on the bottom, transfer to oven and bake 13
> to 15 minutes, until puffy and golden brown. Remove from oven and let
> cool a few minutes before cutting into wedges.
>
>
> Nutritional Info (per serving)
> Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g
> Fiber 0g Protein 38g