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Shrimp and Vegetable Frittata

October 3, 2012

The ever loving ‘frittata’ will be your friend day and night.  Tonight I served it at room temperature in tiny slices for friends for the first Presidential Debate (October 3, 2012) and they are loving it. Let’s talk after the debate.


Shrimp and Vegetable Frittata


  • 1/2  lb. Med. Frozen Cooked Shrimp (tails removed)
  • 2 Small Zucchini (quartered)
  • 1/2 Yellow Bell Pepper (diced)
  • 1/2 Red Bell Pepper (diced)
  • 1 Garlic Clove; minced
  • 2 T. Extra Virgin Olive Oil
  • 1 T. Unsalted Butter
  • 1/4 C. Grated Parmesan Cheese
  • 6 Lg. Eggs
  • Fresh Chives (snipped)
  • Salt and Freshly Ground Pepper


  1. In a large skillet heat olive oil and butter; add the zucchini, garlic salt and pepper; saute for about 3 minutes; add the yellow and red peppers and continue to saute for another 3-5 minutes
  2. Add the shrimp and combine thoroughly; keep on low heat
  3. Mix the eggs; add chives, salt and pepper and whisk
  4. Add to the vegetable and shrimp mixture and cook on medium (about 10 min)
  5. Finish by baking in preheated oven 325 degrees for approx. 10 more minutes (top will begin to brown
  6. Serve immediately on warmed plate
  7. May also serve at room temperature in bite size pieces 





Serves 4 (or will yield 16 small pieces)



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