Zucchini Shrimp Frittata
This Zucchini Shrimp Frittata from Ashfaque Manzer won first place in the Utah State Fair's Frittata Frenzy! Tender shrimp and fresh zucchini meet fluffy Oakdell eggs for a golden, protein-packed dish.
Prep
20m
Cook
30m
Wait
5m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
8
Serving(s) Serving size
Ingredients
| 6 Oakdell Cage-free eggs |
| ¼ cup milk (or cream for richer texture) |
| 1 medium zucchini, grated or thinly sliced |
| ½ lb shrimp, peeled and deveined (small shrimp works best; if large, chop roughly) |
| ¼ cup onion, finely chopped |
| 2 cloves garlic, minced |
| ¼ cup grated Parmesan (or cheese of choice: feta, mozzarella, etc.) |
| 2 Tablespoons olive oil |
| Salt and pepper, to taste |
| Fresh herbs, chopped (optional: parsley, dill, or chives) |
Zucchini Shrimp Frittata Directions
- Preheat:
Preheat oven to 375 degrees if finishing the frittata in the oven (recommended for even cooking). - Prep the shrimp:
Season shrimp with a pinch of salt and pepper.
In an oven-safe skillet (like cast iron), heat 1 Tbsp olive oil over medium heat.
Sauté shrimp for 2-3 minutes until just pink and lightly seared. Remove and set aside. - Cook the veggies:
In the same skillet, add 1 Tbsp olive oil.
Sauté onion and garlic for 1-2 minutes.
Add zucchini and cook for another 2-3 minutes until just softened. Season lightly. - Whisk the eggs:
In a bowl, whisk together eggs, milk, salt, pepper, and cheese.
Stir in the cooked shrimp and optional herbs. - Combine and cook:
Pour the egg mixture over the sautéed zucchini in the skillet.
Stir gently to distribute ingredients evenly.
Cook on stovetop for 2-3 minutes, just until the edges begin to set. - Finish in the oven:
Transfer skillet to preheated oven.
Bake for 8-12 minutes, or until the frittata is puffed and the center is just set. - Serve:
Let it cool slightly, then slice and serve warm at room temperature.
