This shrimp broccoli breakfast frittata was the perfect way to start the day. Full of protein, veggies and super tasty to say the least. Frittatas are extremely versatile when it comes to making your own variations. You can add any of your favorite ingredients really. I have made severals variations before and all of them were equally good.

For this frittata variation I added shrimp. We eat shrimp on a regular basis so adding some extra protein to the frittata was just genius in my opinion. I really love seafood so anyway I can incorporate in my meals I will go for it.

If you are like me and love seafood I invite you to visit dishonfish.com Here you will find tons of recipes using fish and seafood. Recipes for breakfast, lunch and dinner. Fish is packed with protein, B vitamins and omega- 3’s so get creative or follow a recipe and start incorporating healthier protein into your diet.

Seafood, which includes fish and shellfish, received particular attention in the 2010 Dietary Guidelines because of evidence of health benefits for the general populations as well as for women who are pregnant or breastfeeding. In the 2015-2020 Dietary Guidelines for Americans seafood has actually received the attention it deserves. The health benefits have been thoroughly outlined.

I also have a few seafood recipes that you can find in this link to start experimenting. Sometimes it gets boring to use chicken and meat for protein sources and since fish is much healthier I suggest you give it a try.

This shrimp broccoli breakfast frittata is super easy to put together. All you need are 10 minutes for the prep time. Then you bake it and you are done. It is that simple.

If you like frittatas you will love this version so I hope you get to try it soon.

Enjoy!

Shrimp broccoli breakfast frittata

Miryam's original recipe

Yield: 4 servings

Total Time: 10 mintues

Ingredients:

• 32 ounces egg whites
• 4 whole organic eggs
• 2 tomatoes, quartered
• 1/2 lb fresh shrimp
• 7-10 oz fresh broccoli florets
• 6 oz provolone cheese
• 2 tbsp olive oil
• 1/2 tsp ground pepper
• 1/2 tsp celtic salt, or Himalayan salt
• Fresh cilantro, optional

Directions:

Preheat your oven to 425F.

Grease your 12 inch cast iron skillet with the olive oil or any other skillet. Set aside.

In a large mixing bowl add whole eggs and egg whites. With a wire whisk combine the eggs. Place the mixture in the cast iron skillet and arrange the broccoli, tomatoes followed by the cheese and shrimp. Add the salt and black pepper.

Bake in your preheated oven for 25-30 minutes. Sprinkle some cilantro if desired and serve while it is still hot with some whole grain bread.

This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.

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I am going to try to start posting a little bit more often. I just finished summer school, that was super crazy to say the least, and I didn’t had much time to devote to cooking, baking and recipe development. Starting from today that is going to change!

Anyhow, for this frittata I actually did a combination or regular eggs and egg whites. I didn’t want to saturate the frittata by using just whole eggs because of the cholesterol. Don’t get me wrong, no one in my family has high cholesterol and I truly love whole eggs but when a recipe calls for 10 or 12 whole eggs, well I have to device some adjustments.

The egg whites worked perfectly.

I normally start cooking my frittata on the stove top but this time, because of time constraints, I just baked it in the oven and oh boy, the kale goat cheese frittata turned out perfectly. I think this simpler method is going to be the preferred cooking method of choice from now when making frittatas.

I also used my cast iron skillet, which I love. I just made sure I greased it well enough and then added a couple of tablespoons to my frittata mixture so I didn’t have any problems with the frittata sticking to the pan. This kale goat cheese frittata is sort of unique with the flavors. The combinations are endless so if you don’t like goat cheese, or prefer other type of veggie instead of kale you can totally do that. Anything goes!

Well I leave you with this super easy and tasty recipe so that I can get back in the kitchen and cook and bake some more!

Enjoy!

Here you can see the frittata right before being baked in the oven at 425F. It was super simple to put together and extremely delicious. You can actually use any mixing of your choice!

Kale goat cheese tomato frittata

Miryam's original recipe

Yield: 8 slices

Total Time: 35 minutes

Ingredients:

• 32 ounces egg whites
• 4 whole organic eggs
• 5 oz goat cheese
• 2 tomatoes, quartered
• 2 cups fresh kale
• 2 tbsp olive oil
• 1/2 tsp ground pepper
• 1/2 tsp celtic salt, or Himalayan salt
• Fresh cilantro, optional

Directions:

Preheat your oven to 425F.

Grease your 12 inch cast iron skillet, or any other skillet with 1 tsp of olive oil set aside.

In a large mixing bowl add all the ingredients except the tomatoes, goat cheese and kale. With a wire whisk combine the ingredients. Place the mixture in the cast iron and arrange the kale, tomatoes followed by the goat cheese over the egg mixture.

Bake in your preheated oven for 25-30 minutes. Sprinkle some cilantro if desired and serve while it is still hot with some whole grain bread.

The post Kale goat cheese tomato frittata appeared first on Eat Good 4 Life.

I just finished making these Mini Vegetable and Bacon Fritatas for lunch. They were superb. I pair them up with some corn bread, which I have never made before. I will post the corn bread recipe sometime this week!

These Mini Vegetable and Bacon Fritatas is a versatile recipe, as you can add any veggies you may prefer, add or replace other ingredients to satisfy your own individual flavor. You can also make a big fritata rather than small ones, much faster, which I did a while back. Here is the link for the other Vegetable Fritatta

These Mini Vegetable and Bacon Fritatas are perfect as an appetizer for any party you may think of having in the future, as a quick lunch fix or whatever you may want! You can keep them vegetarian by skipping the bacon. You can add any other veggies of your choice. The sky is the limit so I hope you get creative with them.

Enjoy!

Left picture depicts right before placing the fritatas in the oven and the right picture right after :-)

…….and the final result, just beautiful and very tasty :-)

Mini Vegetable and Bacon Fritatas

Miryam's original recipe

Yield: 16-18 fritatas

Ingredients:

6 eggs, beaten, I always use organic eggs
1 cup egg whites, I buy them in a container
2 red peppers, chopped
1 green pepper, chopped
1 onion, chopped
1 teaspoon salt
4 tablespoons olive oil
3 garlic cloves, chopped
3-4 green onions, chopped
6 slices Canadian bacon, chopped.

Directions:

Preheat oven to 350F. Spray muffin baking pan with cooking spray and set aside.

On a sauce pan over medium heat heat the oil and add the veggies except the garlic. Cook for 3-5 minutes. Add garlic and bacon and cook for a further 2-3 minutes.

In a bowl mix regular eggs and egg whites.

Divide veggie mixture between the muffin tins. Top veggies with 3-4 tablespoons of the egg mixture. Sprinkle each fritata with the green onions and bake for 15-20 minutes.

Let the fritatas cool in the pan for about 5 minutes. Run a small knife along side each fritatta to release it from the pan. Serve warm.

 Each serving equals to two fritatas

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