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Seafood frittata
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Clarified butter | | 1/2
| cup | Salmon, 1-inch pieces | | 1/2
| cup | Bay or sea scallops | | 1/2
| cup | Rockfish, firm white fish | | 1/3
| cup | Shrimp, small | | 1/3
| cup | Mushrooms, sliced | | 1/4
| cup | Onions, thinly sliced | | | Garlic cloves, crushed | | | Lemon juice | | 1/4
| tsp | Dried oregano | | 3
| tbsp | White wine | | 2
| | Eggs | | 1/4
| cup | Half and half | | 2
| | Tabsco, shakes | | 1
| | Tomatoes, thinly sliced | | 1/2
| cup | Cheese, shredded | | | Sour cream |
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Procedures:
| 1 | In ?cup clarified butter, saute ?cup 1-inch salmon pieces, ?cup scallops, ?cup rockfish pieces (firm white fish), 1/3 cup shrimp, 1/3 cup sliced mushrooms, ?cup thinly sliced onions, ?teasp. | | 2 | Oregano and 2- 3 tablespoons white wine. | | 3 | In a bowl beat 3 eggs. | | 4 | Add ?cup half and half and 2 shakes of tabasco. | | 5 | Beat well. | | 6 | Slice one tomato in thin slices, set slices aside. | | 7 | Heat butter in a small omelette pan, add egg mixture. | | 8 | When eggs have begun to set around the edge, add seafood mixture. | | 9 | Work the mixture together, gently. | | 10 | When the mixture has begun to set, remove from the heat. | | 11 | Place the tomato slices on top in a circular pattern. | | 12 | Sprinkle with shredded or chunked cheese. | | 13 | Place pan in 425 degree ove for 4-5 minutes. | | 14 | Remove to serving plate, add a dollop of sour cream. | | 15 | Low fat sour cream can be substituted, and i like to use a non-stick pan to cut down on the butter used. |
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