You are here: Home » Recipes » Shrimp, Spinach, Tomato and Goat Cheese Frittata Shrimp, Spinach, Tomato and Goat Cheese Frittata Recipe by Chef Marvin WoodsKitchen Tested Yield 4 servings Prep 10 mins Cook 25 mins Perfect for breakfast or dinner, this frittata is a dish your kids will love. Mark Boughton PrintEmail Ingredients 4 eggs4 egg whites1/3 cup chopped fresh tomatoes or diced canned tomatoes1 dash Ancho chili powder2 tablespoons chopped fresh basil1/2 teaspoon salt, divided1/4 teaspoon Freshly ground black pepper2 tablespoons canola oil12 large shrimp (16 to 20 count), sliced in half crosswise1 small shallot, chopped1 cup packed chopped fresh spinach1/2 cup crumbled goat cheese Instructions Preheat oven to 400F. Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho chili powder and chopped basil. Add ¼ teaspoon salt and pepper. Heat a medium cast-iron skillet or other ovenproof skillet over medium-high heat. Add canola oil. Season shrimp with remaining ¼ teaspoon salt and pepper. When oil is hot, place shrimp in pan and sauté 1 minute. Add shallot and sauté 2 minutes. Add spinach and cook until wilted. Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture into skillet. Use a spatula to lift shrimp and spinach mixture, allowing egg mixture to flow underneath. Sprinkle goat cheese on top. Once the frittata is set on the bottom, transfer to oven and bake 13 to 15 minutes, until puffy and golden brown. Remove from oven and let cool a few minutes before cutting into wedges. Recipe courtesy of Chef Marvin Woods and Trailblazing Productions, LLC.