Shrimp-Artichoke Frittata
Recipe from Diabetic Living

This seafood frittata is terrific for breakfast or brunch. It's made with fat-free milk and refrigerated egg product to keep the fat and cholesterol low.


Shrimp-Artichoke Frittata

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Ingredients
  • 4  ounces
    fresh or frozen shrimp in shells
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  • 1/2  of a 9-ounce package
    frozen artichoke hearts
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  • 2  cups
    refrigerated or frozen egg product, thawed
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  • 1/4  cup
    fat-free milk
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  • 1/4  cup
    thinly sliced green onions
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  • 1/8  teaspoon
    garlic powder
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  • 1/8  teaspoon
    pepper
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  •  
    Nonstick cooking spray
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  • 3  tablespoons
    finely shredded Parmesan cheese
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  •  
    Cherry tomatoes, quartered (optional)
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  •  
    Italian parsley (optional)
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Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.
2.
Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
3.
Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet until a drop of water sizzles. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque.
4.
Pour egg mixture into skillet; do not stir. Place skillet over medium-low heat. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).
5.
Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley. Makes 4 servings.
Nutrition information
Calories 126, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 37 mg, Sodium 343 mg, Carbohydrate 6 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 66%, Vitamin C 0%, Calcium 13%, Iron 20%. Exchanges: Vegetable .5, Lean Meat 2. Percent Daily Values are based on a 2,000 calorie diet
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For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.

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Frittata: 30-Minute Meal
...What's the difference between an omelet and a frittata, you ask? They both have lightly beaten eggs..., and they're fast! You might call the frittata the omelet's heartier sister. While the omelet is made fluffy... with a touch of milk, and is delicately folded before serving, the frittata has all the fillings sauteed... read more...
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