Shrimp Frittata (With Asparagus)
Preparation time: 1 hr 45 min (Chopping & slicing veges included)
Bake time: 25 – 30 minutes
1 lb Rock shrimp or large salad shrimp, cleaned & deveined 1/2 lb Scallops 1 lb Fresh asparagus tips
1 small zucchini, sliced 2 large shallots 1 cup diced green or yellow bell pepper 2 cloves garlic, minced
6 scallions dice including some of the green tops 1 lb large mushrooms, sliced thick 1/2 cup Colby cheese, grated
1/3 cup fresh grated Parmesan cheese 1/2 cup Ricotta cheese 1 to 2 tsp. chopped fresh dill or 1/2 dried dill
1/4 black pepper 1 tsp salt 1/2 tsp Thyme 1/2 tsp Oregano 8 eggs 1 cube butter
Pre-heat oven to 375 degrees.
Melt 2 Tbs butter in an oven proof, non-stick skillet, or wok. Fresh asparagus: add asparagus to skillet and saute until tender. Canned asparagus: Do not saute. Add onions, bell pepper and garlic to skillet and saute lightly. Add sliced mushrooms and sliced zucchini and saute. Add more butter if desired.
Add more butter to skillet and saute scallops, shrimp and scallions.
In separate bowl beat eggs with wire whip and add cheeses to eggs mixing well. Add salt, pepper, dill, thyme and oregano.
Take some butter and coat sides of skillet then add egg mixture mixing well. If using canned asparagus drain off liquid and add to skillet. Making sure skillet is oven proof, place skillet in oven and bake until well set, approximately 25 to 30 minutes.