Total Time
21mins
Prep 10 mins
Cook 11 mins

Ingredients Nutrition

Directions

  1. In a medium bowl, add eggs and milk.
  2. Whisk mixture until light and frothy; set aside.
  3. Pour oil into a 10 inch nonstick skillet over medium heat.
  4. Add the scallions and saute for 1 minute or just until they are soft.
  5. Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
  6. Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
  7. Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
  8. Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
  9. Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy).

Reviews

(2)
Most Helpful

This was pretty good, but it mostly just tastes like shrimp and eggs. The spice and scallion flavor doesn't come through much. I think it would be better with a butter or hollondaise sauce or something to give it a little more flavor. Not bad and SO fast that I'll try it again with some changes!

dani1122 July 10, 2009

Yum NurseDi! Only changes I made were to use brown onions rather than scallions because I didn't have any of the latter, and used some medium sized Australian prawns cut in thirds. In the photograph I posted I was only cooking half the recipe for one in a large wok so you will probably get neater results cooking the recommended quantities, but it tasted really great!

Peter J April 17, 2006

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