and a touch of diced red onion

i can taste it now!
yum!

kate

On 3/2/2011 3:59 PM, Ozgirl wrote:
> 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
>