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Shrimp, Spinach, Tomato and Goat Cheese Frittata

Shrimp, Spinach, Tomato and Goat Cheese Frittata

Perfect for breakfast or dinner, this frittata is a dish your kids will love.

Prep: 10 days Cook: 25 days
Serves: 4 Save

Ingredients (13)

  • 4 Eggs
  • 4 Egg Whites
  • ⅓ cup Chopped Tomato
  • or ⅓ cup Canned Diced Tomatoes
  • ¼ tsp Ancho Chili Powder
  • 2 T Chopped Basil
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 T Canola Oil
  • 12 Large Peeled and Deveined Shrimp
  • 1 Shallot
  • 1 cup Chopped Spinach
  • ½ cup Goat Cheese
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Directions

  1. Preheat oven to 400F.
  2. Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho chili powder and chopped basil. Add ¼ teaspoon salt and pepper.
  3. 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.
  4. 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.