Recipe Image

Shrimp-Artichoke Frittata

  • 30 m
  • 30 m
Diabetic Living Magazine
“This seafood frittata is terrific for breakfast or brunch. It's made with fat-free milk and refrigerated egg product to keep the fat and cholesterol low.”


    • 4 ounces fresh or frozen shrimp in shells
    • ½ 9-ounce package frozen artichoke hearts
    • 2 cups refrigerated or frozen egg product, thawed
    • ¼ cup fat-free milk
    • ¼ cup thinly sliced green onions
    • ⅛ teaspoon garlic powder
    • ⅛ teaspoon pepper
    • Nonstick cooking spray
    • 3 tablespoons finely shredded Parmesan cheese
    • Cherry tomatoes, quartered (optional)
    • Italian parsley (optional)


  • 1 Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.
  • 2 Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
  • 3 Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet until a drop of water sizzles. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque.
  • 4 Pour egg mixture into skillet; do not stir. Place skillet over medium-low heat. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).
  • 5 Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley.
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