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Thread: Shrimp, Spinach, Tomato, and Goat Cheese Frittata

  1. #1
    Cheri Guest

    Default Shrimp, Spinach, Tomato, and Goat Cheese Frittata

    This sounds really good to me. I think I'll make it on Easter.



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


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

    Instructions
    Preheat oven to 400F.
    Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho
    chili powder and chopped basil. Add ╝ teaspoon salt and pepper.

    Heat a medium cast-iron skillet or other ovenproof skillet over medium-high
    heat. Add canola oil. Season shrimp with remaining ╝ teaspoon salt and
    pepper. When oil is hot, place shrimp in pan and sautÚ 1 minute. Add shallot
    and sautÚ 2 minutes. Add spinach and cook until wilted.

    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.


    Nutritional Info (per serving)
    Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g Fiber
    0g Protein 38g


  2. #2
    Susan Guest

    Default Re: Shrimp, Spinach, Tomato, and Goat Cheese Frittata

    x-no-archive: yes

    YUM, thanks!

    Susan


    On 3/2/2011 11:44 AM, Cheri wrote:
    > This sounds really good to me. I think I'll make it on Easter.
    >
    >
    >
    > Recipe courtesy of Chef Marvin Woods and Trailblazing Productions, LLC.
    >
    >
    > Ingredients
    > 4 eggs
    > 4 egg whites
    > 1/3 cup chopped fresh tomatoes or diced canned tomatoes
    > 1 dash Ancho chili powder
    > 2 tablespoons chopped fresh basil
    > 1/2 teaspoon salt, divided
    > Freshly ground black pepper
    > 2 tablespoons canola oil
    > 12 large shrimp (16 to 20 count), sliced in half crosswise
    > 1 small shallot, chopped
    > 1 cup packed chopped fresh spinach
    > 1/2 cup crumbled goat cheese
    >
    > Instructions
    > Preheat oven to 400F.
    > Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho
    > chili powder and chopped basil. Add ╝ teaspoon salt and pepper.
    >
    > Heat a medium cast-iron skillet or other ovenproof skillet over
    > medium-high heat. Add canola oil. Season shrimp with remaining ╝
    > teaspoon salt and pepper. When oil is hot, place shrimp in pan and sautÚ
    > 1 minute. Add shallot and sautÚ 2 minutes. Add spinach and cook until
    > wilted.
    >
    > 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.
    >
    >
    > Nutritional Info (per serving)
    > Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g
    > Fiber 0g Protein 38g



  3. #3
    Ozgirl Guest

    Default Re: Shrimp, Spinach, Tomato, and Goat Cheese Frittata

    Sounds delicious, for me I would makes a few little changes. I'd sautÚ
    in olive oil and add some chopped Kalamata olives to the frittata. I
    would also use sundried tomatoes for half of the tomatoes.

    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    > This sounds really good to me. I think I'll make it on Easter.
    >
    >
    >
    > Recipe courtesy of Chef Marvin Woods and Trailblazing Productions,
    > LLC.
    >
    >
    > Ingredients
    > 4 eggs
    > 4 egg whites
    > 1/3 cup chopped fresh tomatoes or diced canned tomatoes
    > 1 dash Ancho chili powder
    > 2 tablespoons chopped fresh basil
    > 1/2 teaspoon salt, divided
    > Freshly ground black pepper
    > 2 tablespoons canola oil
    > 12 large shrimp (16 to 20 count), sliced in half crosswise
    > 1 small shallot, chopped
    > 1 cup packed chopped fresh spinach
    > 1/2 cup crumbled goat cheese
    >
    > Instructions
    > Preheat oven to 400F.
    > Whisk eggs and egg whites together in a medium bowl. Add tomatoes,
    > Ancho chili powder and chopped basil. Add ╝ teaspoon salt and pepper.
    >
    > Heat a medium cast-iron skillet or other ovenproof skillet over
    > medium-high heat. Add canola oil. Season shrimp with remaining ╝
    > teaspoon salt and pepper. When oil is hot, place shrimp in pan and
    > sautÚ 1 minute. Add shallot and sautÚ 2 minutes. Add spinach and cook
    > until wilted.
    >
    > 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.
    >
    >
    > Nutritional Info (per serving)
    > Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g
    > Fiber 0g Protein 38g



  4. #4
    Tiger Lily Guest

    Default Re: Shrimp, Spinach, Tomato, and Goat Cheese Frittata

    and a touch of diced red onion

    i can taste it now!
    yum!

    kate

    On 3/2/2011 3:59 PM, Ozgirl wrote:
    > Sounds delicious, for me I would makes a few little changes. I'd sautÚ
    > in olive oil and add some chopped Kalamata olives to the frittata. I
    > would also use sundried tomatoes for half of the tomatoes.
    >
    > "Cheri" <[email protected]> wrote in message
    > news:[email protected]..
    >> This sounds really good to me. I think I'll make it on Easter.
    >>
    >>
    >>
    >> Recipe courtesy of Chef Marvin Woods and Trailblazing Productions, LLC.
    >>
    >>
    >> Ingredients
    >> 4 eggs
    >> 4 egg whites
    >> 1/3 cup chopped fresh tomatoes or diced canned tomatoes
    >> 1 dash Ancho chili powder
    >> 2 tablespoons chopped fresh basil
    >> 1/2 teaspoon salt, divided
    >> Freshly ground black pepper
    >> 2 tablespoons canola oil
    >> 12 large shrimp (16 to 20 count), sliced in half crosswise
    >> 1 small shallot, chopped
    >> 1 cup packed chopped fresh spinach
    >> 1/2 cup crumbled goat cheese
    >>
    >> Instructions
    >> Preheat oven to 400F.
    >> Whisk eggs and egg whites together in a medium bowl. Add tomatoes,
    >> Ancho chili powder and chopped basil. Add ╝ teaspoon salt and pepper.
    >>
    >> Heat a medium cast-iron skillet or other ovenproof skillet over
    >> medium-high heat. Add canola oil. Season shrimp with remaining ╝
    >> teaspoon salt and pepper. When oil is hot, place shrimp in pan and
    >> sautÚ 1 minute. Add shallot and sautÚ 2 minutes. Add spinach and cook
    >> until wilted.
    >>
    >> 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.
    >>
    >>
    >> Nutritional Info (per serving)
    >> Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g
    >> Fiber 0g Protein 38g

    >



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