Seafood Frittata

25 minutes Prep: 10 minutes Cook: 15 minutes

219 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	cup	ghee (clarified butter)
1/2	cup	salmon	1-inch pieces
1/2	cup	bay scallops	or sea
1/2	cup	rockfish	firm white fish
1/3	cup	shrimp	small
1/3	cup	mushrooms	sliced
1/4	cup	onions	thinly
2	cloves	garlic	crushed
1	x	lemon juice
1/4	teaspoon	oregano	dried
3	tablespoons	white wine
2	large	eggs
1/4	cup	cream, half and half
2	shakes	red hot pepper sauce (eg. Tabasco)
1	each	tomatoes	thinly sliced
1/2	cup	cheese	shredded
1	x	sour cream

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.

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Nutrition Facts

Serving Size 160g

Amount per Serving

Calories 219 65% of calories from fat

	% Daily Value*
Total Fat 16.0g	24%
Saturated Fat 9.0g	46%
Trans Fat 0.0g
Cholesterol 142mg	47%
Sodium 129mg	5%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 5.0g	9%