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Shrimp and Pea (Or Green Pepper) Frittatas

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“A variation of the recipe from the Company's Coming "Eggs" cook book. Very Low Carb (see end of recipe)”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Heat oil - add shrimp.
  3. Heat until they just turn pink - remove from oil with slotted spoon to save the oil - place shrimp in a large bowl - set aside.
  4. Return pan with oil to heat and cook onions until opaque - approximately 5 - 6 minutes on medium heat.
  5. Add to bowl with shrimp.
  6. Add frozen peas or peppers or combination of both, parmesan cheese, salt and pepper - combine well.
  7. Grease a muffin tin with non stick spray.
  8. Divide the mixture evenly between 12 muffin tins.
  9. In a separate bowl beat eggs & milk together - (remember that room temperature eggs & milk will rise a little higher than cold).
  10. Use a soup ladle and ladle egg mixture evenly over the 12 muffin cups.
  11. Bake for 35 minutes.
  12. Remove pan from oven and let rest for 5 minutes.
  13. Use a knife to loosen the edges and remove from muffin tin.
  14. Serve.
  15. This batch makes 12 frittatas - ONE frittata = 4g carbohydrates. This recipe also freezes well.

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