Seafood Frittata
This recipe for a Seafood Frittata with Oakdell Eggs by Chef Bryan Woolley is a delicious and easy-to-follow dish that’s perfect for breakfast or brunch. The frittata is made with sautéed onions, mushrooms, diced tomatoes, peas, and cooked shrimp, mixed with whisked Oakdell eggs and topped with shredded cheese. It’s then baked in the oven until cooked through and served with toast and juice on the side. This recipe is a great way to get a healthy dose of protein and veggies in a single meal.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
Wait
5m
| Category: | Breakfast |
| Seasons | |
| Tags: |
Ingredients
Ingredients
| 1/4 cup diced onion |
| 1 tbsp minced garlic |
| 1 cup sliced mushrooms |
| 1 Roma tomato, diced |
| 1 cup peas |
| 9 Oakdell Cage Free Eggs |
| 1 cup cooked, deveined, and peeled shrimp |
| 1 1/2 cups shredded cheese of your choice |
| Salt and pepper to taste |
| Olive oil |
Seafood Frittata Directions
- Preheat your oven to 350 degrees Fahrenheit.
- Heat a medium-sized oven-safe skillet on the stove. Add enough olive oil to coat the bottom of the pan.
- Sauté the chopped onions and mushrooms for about 4-5 minutes.
- Add the diced garlic, tomatoes, peas, and shrimp. Continue to sauté for 3-4 minutes.
- In a separate bowl, whisk the Oakdell eggs together and season with salt and pepper.
- Pour the egg mixture into the pan with the sautéed ingredients.
- Add the shredded cheese to the frittata and use a fork to gently press it into the egg mixture.
- After 3-4 minutes, transfer the pan to the oven (make sure it’s oven-safe) and bake for approximately 20-25 minutes or until it is fully cooked.
- Remove from the oven, let it sit for 5 minutes before cutting.
- Serve with your favorite juice and toast on the side. Enjoy!
