Seafood Frittata

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. Prep
10 min.
Cook
15 min.
Ready In
25 min.
4 servings
Trans-fat Free, Low Carb
 
Metric measurements

Ingredients

1/4cup ghee (clarified butter)
1/2cup salmon 1-inch pieces*
1/2cup bay scallops or sea*
1/2cup rockfish firm white fish*
1/3cup shrimp small*
1/3cup mushrooms sliced
1/4cup onions thinly
2cloves garlicVideo crushed
1x lemon juice *
1/4teaspoon oregano dried*
3tablespoons white wine
2large eggsVideo
1/4cup cream, half and half
2shakes red hot pepper sauce (eg. Tabasco) *
1each tomatoes thinly sliced
1/2cup cheese shredded
1x sour cream *
* not incl. in nutrient facts

Directions

In 1/4 cup clarified butter, sauté 1/2 cup 1-inch salmon pieces, 1/2 cup scallops, 1/2 cup rockfish pieces (firm white fish), 1/3 cup shrimp, 1/3 cup sliced mushrooms, 1/4 cup thinly sliced onions, 1/2 teaspoons oregano and 2- 3 tablespoons white wine.

In a bowl beat 3 eggs.

Add 1/4 cup half and half and 2 shakes of Tabasco.

Beat well.

Slice one tomato in thin slices, set slices aside.

Heat butter in a small omelette pan, add egg mixture.

When eggs have begun to set around the edge, add seafood mixture.

Work the mixture together, gently.

When the mixture has begun to set, remove from the heat.

Place the tomato slices on top in a circular pattern.

Sprinkle with shredded or chunked cheese.

Place pan in 425F oven for 4-5 minutes.

Remove to serving plate, add a dollop of sour cream.

Low fat sour cream can be substituted, and I like to use a non-stick pan to cut down on the butter used.

First published: last updated: 2013-07-13

 
 
 
 
 
 

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 27667% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 216mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 19% Vitamin C 11%
Calcium 15% Iron 5%
* based on a 2,000 calorie diet How is this calculated?