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–+ servings
shrimp frittata

Shrimp Frittata

Arielle Hess
Shrimp frittata is a beautiful, aromatic, and delicious egg dish. Packed with paprika, potatoes, ricotta, and shrimp, this recipe is impressive to look at but simple to make. Serve it to your friends for brunch alongside a light glass of white wine, prosecco, or lemon water.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Servings 6 slices
Calories 269 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup whole or part-skim ricotta
  • 3 scallions
  • ½ pound fingerling potatoes
  • ¼ cup of chopped fresh parsley
  • ½ teaspoon table salt or more to taste
  • 2 tablespoons olive oil
  • ½ teaspoon freshly ground pepper or more to taste
  • 6-7 jumbo shrimp
  • ½ tablespoon smoked paprika
  • 1 tablespoon sweet paprika

Instructions
 

  • Preheat the oven to 375 ºF.
  • Cut up ½ lb fingerling potatoes into bite-sized pieces, 3 scallions into thin rounds, and roughly chop ¼ cup of fresh parsley.
  • Heat 2 tablespoons of oil in a non-stick skillet.
  • Add 1 tablespoon of sweet paprika and ½ tablespoon of smoked paprika and allow to cook for 20 seconds. Stir the spices around with a spatula.
  • Add the defrosted shrimp and cook on one side for 2-3 minutes.
  • Remove the shrimp from the frying pan and set aside.
  • Add the scallions and potatoes to the hot pan. Cook for 6-7 minutes or until the potatoes are tender. Remove from the heat.
  • Remove the tails from the shrimp and cut the shrimp into small pieces.
  • In a bowl, whisk together 1 cup of ricotta, 6 large eggs, salt, and ground pepper until smooth.
  • Grease a 7x11-inch baking dish and pour in the egg mixture.
  • Evenly spread the potatoes, scallions, and shrimp across the egg mixture. Top with the chopped parsley.
  • Bake for 30-40 minutes or until the eggs are set.
  • Remove from the oven and serve.
  • Enjoy!

Notes

When you fry the shrimp, only cook them on one side for at most 3 minutes. We want the shrimp to get a nice sear but do not want to cook them all the way through. It is really easy to overcook shrimp, so err on the side of less rather than more.
Use the same pan you sautée your shrimp in for your potatoes and scallions. This way, you can infuse the flavors from the shrimp and spices into the potatoes, adding a really nice depth of flavor.
This dish lasts for a few days in the fridge, so you can definitely make this dish in advance. While it tastes best just out of the oven, you can also rewarm it in a 300ºF oven before serving. It also is great cold and at room temperature, so you can also have it as leftovers.

Nutrition

Calories: 269kcalCarbohydrates: 14.26gProtein: 17.07gFat: 15.98gSaturated Fat: 5.982gFiber: 1.9gSugar: 1.26g
Keyword eggs, frittata, seafood, shrimp
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