Seafood Frittata

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  • 2 tablespoons unsalted butter
  • 6 large eggs
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water
  • 2 tablespoons thinly sliced chives
  • 1 teaspoon fennel seeds
  • 2/3 cup cooked shrimp, crab meat, or a combination
  • 2/3 cup shredded provolone cheese
  • 2 tablespoons Parmesan cheese


Preheat broiler to high and position rack in upper third of oven. Thoroughly whisk eggs, pepper, salt, chives, and fennel seeds. Melt butter in an oven-safe nonstick skillet over medium heat. Add eggs and stir gently to evenly distribute. Gently lift edges to allow egg mixture to flow under edge and stir in shrimp. When firm but still runny on top, sprinkle with both cheeses and place under broiler until slightly browned, 3-5 minutes. Remove from oven. Let rest for 5 minutes before unmolding. Slip out of pan and cut into wedges. Serve warm or at room temperature.

Recipe from Central Market Poulsbo - Culinary Resource Center
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