This Shrimp Breakfast Frittata is a delicious and filling dish that combines tender shrimp, sautéed veggies, and cheesy eggs. The waterless cookware helps lock in moisture and flavor, making this breakfast or brunch option a real winner!
Ingredients:
- 6 large eggs
- 1/4 cup milk or cream (optional, for a creamier texture)
- 1 tablespoon olive oil or butter
- 1/2 pound shrimp, peeled and deveined (fresh or thawed if frozen)
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 small zucchini, diced
- 1/2 cup cooked potatoes or hash browns (optional)
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- Salt and pepper, to taste
- 1 teaspoon paprika (optional, for extra flavor)
- Fresh herbs (e.g., parsley, chives, thyme), optional for garnish
Instructions:
-
Preheat the cookware:
Place your Platinum cookware over medium heat. Let it warm up for a minute. Platinum cookware heats evenly, so there’s no need for high heat. -
Cook the shrimp:
Add olive oil or butter to the cookware. Once melted, add the shrimp. Cook for about 2-3 minutes, flipping them halfway through, until they turn pink and opaque. Remove the shrimp from the pan and set them aside. You can chop them into smaller pieces once they're cooked, or leave them whole if you prefer. -
Sauté the vegetables:
In the same pan, add the diced onion, bell pepper, and zucchini. Sauté for about 5 minutes until the vegetables are tender and starting to caramelize. If you’re using cooked potatoes or hash browns, add them in at this stage to warm them through. -
Prepare the egg mixture:
In a separate bowl, whisk together the eggs, milk or cream (if using), paprika (optional), and salt and pepper to taste. Stir in 1/4 cup of shredded cheese, keeping the rest for the topping. -
Combine shrimp and veggies:
Chop the cooked shrimp into bite-sized pieces (or leave them whole) and add them back to the pan with the sautéed vegetables. Stir gently to distribute everything evenly in the pan. -
Pour the egg mixture:
Pour the egg mixture over the shrimp and vegetables in the cookware, making sure the eggs cover everything. Stir gently to ensure even distribution. -
Cook the frittata:
Cover the cookware with the lid and let the frittata cook on medium-low heat for about 8-10 minutes. The eggs will gently set, cooking in the heat and steam trapped by the cookware. Check occasionally to make sure the frittata isn't overcooking. -
Add cheese on top:
Once the frittata is mostly set, sprinkle the remaining shredded cheese over the top. Cover and cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked through. -
Finish (optional):
If you want the top a little more golden, you can briefly place the frittata under a broiler for 1–2 minutes. Just make sure your Platinum cookware is broiler-safe. -
Serve:
Once the frittata is cooked and the cheese is melted, remove it from the heat and let it rest for a minute. Slice into wedges and serve warm. Garnish with fresh herbs like parsley, chives, or thyme, if desired.
Tips:
- Shrimp size: If you're using larger shrimp, be sure to chop them into bite-sized pieces for easier eating.
- Vegetable variations: Feel free to swap out the zucchini or bell pepper for other veggies like mushrooms, spinach, or cherry tomatoes.
- Herb options: Fresh herbs like basil, cilantro, or dill complement the shrimp beautifully.