Ingredients
| Quantity | Ingredients |
|---|---|
| 7 | large eggs |
| 1 tbsp | water |
| 2 ounces | grated sharp cheddar cheese or crumbled blue cheese (1/2 cup) |
| 1-1/2 tsp | dried tarragon or basil |
| Salt and freshly ground black pepper | |
| 1 medium | potato (6 oz.), skin on |
| 1 tbsp | olive oil |
| 1/2 cup | thinly sliced green onion |
| 1 cup | very thinly sliced small zucchini |
| 2 tsp | minced garlic |
| 3/4 lb. | small peeled shrimp |
| 1/4 cup | roasted red bell pepper, cut into 1/4-by-2-inch strips |
Directions
1. Preheat the broiler. In a medium bowl, whisk together the eggs, water, half of the cheese, tarragon, salt and pepper. Cut the potato in half an dthen into 1/16-inch slices. 2. In a 10-inch overproof skillet, heat the oil over medium-high heat. Add the potatoes, green onion, zucchini and garlic and season with salt and pepper. Cook, partially covered, until the vegetables are tender and lightly browned, about 5 minutes, loosening them with a spatula. 3. Stir in the shrimp and cook for 1 minute, stirring: if using frozen shrimp, continue tossing until they begin to thaw, 2 to 3 minutes longer. 4. Add the egg mixture to the skillet and gently stir to distribute the eggs among the vegetables. Decorate the top with roasted pepper strips and sprinkle with the remaining cheese. Cook until the bottom of the frittata is set, 3 to 5 minutes. Place the skillet under the broiler and brown until the eggs are fully set and the top is golden brown and lightly puffed, 3 to 5 minutes. (If the top is nicely browned but the eggs are not fully cooked, turn off the broiler, close the oven door and let the frittata cook 2 to 3 minutes longer.) 5. Cut the frittata into serving pieces and loosen the outside edge with a sharp knife. Let stand 2 minutes before sliding wedges onto individual plates. Nutrition Information Per Serving: 347 calories, 18 g total fat, 6 g saturated fat, 554 mg cholesterol, 383 mg sodium.
Source: www.simplyseafood.com