Shrimp, Spinach, Tomato and Goat Cheese Frittata

Mark Boughton
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins


4 eggs
4 egg whites
1/3cup chopped fresh tomatoes or diced canned tomatoes
1dash Ancho chili powder
2tablespoons chopped fresh basil
1/2teaspoon salt, divided
1/4teaspoon Freshly ground black pepper
2tablespoons canola oil
12large shrimp (16 to 20 count), sliced in half crosswise
1small shallot, chopped
1cup packed chopped fresh spinach
1/2cup crumbled goat cheese


  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.

Recipe courtesy of Chef Marvin Woods and Trailblazing Productions, LLC.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 250
  • Fat 18g
  • Saturated Fat 6g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 8g
  • Cholesterol 225mg
  • Sodium 650mg
  • Potassium 240mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 1g
  • Protein 19g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 10%