Egg-Cellent Brunch Recipe: Shrimp and Spinach Frittata
Get Ready for a Nutritious Treat
This mouthwatering egg-white frittata is a perfect brunch option, serving six people in just 25 minutes. You can enjoy it hot or at room temperature, but we recommend savoring it warm.
Clarified Butter: The Secret Ingredient
Unlike regular butter, clarified butter can withstand high temperatures without burning. To make it, melt 4 sticks of unsalted butter over medium-low heat until a layer of white foam forms. Remove the foam, strain the clear liquid, and refrigerate or freeze it for later use.
Preparation is Key
Before starting, make sure you have a batch of oven-roasted tomatoes ready. This recipe is easy to follow, and you’ll need just 15 minutes of active cooking time.
Gather Your Ingredients
- 4 tablespoons unsalted butter (preferably clarified)
- 7 ounces cleaned, deveined shrimp, halved lengthwise
- 4 oven-roasted tomatoes, cut into wedges
- 4 cups fresh spinach, chopped
- 4 tablespoons chives, snipped
- Salt and freshly ground black pepper
- 2 cups egg whites, beaten (from about 16 eggs)
Let’s Get Cooking!
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Heat Up Your Oven
Preheat your oven to 350°F. -
Sauté the Shrimp
Melt 1 tablespoon of butter in a medium frying pan over medium heat. Increase the heat to high, add the shrimp, and sauté until they’re about three-quarters done – crisp-tender and still translucent in the center. -
Add the Tomatoes and Spinach
Add the tomatoes and spinach to the pan and sauté for 1 minute or until the spinach is completely wilted. Remove from heat and add the chives. Season generously with salt and pepper. -
Assemble the Frittata
Place a 6-inch ovenproof nonstick skillet or well-seasoned cast iron pan over medium heat. Add the remaining 3 tablespoons butter and swirl it in the pan to coat evenly. Add the egg whites and spoon the shrimp mixture into the center. -
Bake to Perfection
Bake in the oven until the eggs are puffed and completely set in the center, about 10 to 12 minutes. Serve warm and enjoy!
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