Seafood Frittata
An elevated brunch frittata featuring seafood!
Equipment
- 1 ovenproof, nonstick skillet
- 1 Stove
- 1 cutting board
- 1 knife
- 1 set Measuring cups/spoons
- 1 zester or grater to zest lemons
Ingredients
- 2 C seafood- lobster, crab, surimi or shrimp, cooked and cut into small pieces
- 4 T butter
- 2 C Yukon potatoes, peeled and finely diced
- 1/2 C red pepper, finely chopped
- 1 whole green onion, finely chopped
- 2 T fresh basil or parsley, chopped
- 8 large eggs, beaten
- 1 zest lemon
- salt and pepper to taste
- 1/2 C Parmesan cheese, grated
Instructions
- Preheat the oven to 350°.
- Prepare all ingredients.
- Melt butter in ovenproof skillet. TIP: Nonstick is helpful with a frittata for easy removal.
- Add the potato, bell pepper, and green onion and saute' until tender.
- Salt and pepper to taste.
- Top with your favorite seafood.
- Sprinkle with fresh herbs and lemon zest and pour the eggs over the mixture in the skillet.
- Sprinkle the surface with cheese.
- Cook over medium heat on the stove until beginning to set around the edges, but do not stir.
- Place skillet in preheated oven and bake until eggs are set and golden--about 20 minutes.
- Let set a few minutes before cutting and removing from pan. Serve while still hot. Feel free to garnish with more fresh herbs.
Notes
A great way to elevate a simple frittata with seafood! Sweet reminders of beach brunches and a fun way to change up the menu.
Enjoy!