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Seafood Frittata


A rich and decadent frittata packed with a variety of seafood.













Trans-fat Free, Low Carb


¼ cup ghee (clarified butter)
½ cup salmon
1-inch pieces
½ cup bay scallops
or sea
½ cup rockfish
firm white fish
cup shrimp
cup mushrooms
¼ cup onions
2 cloves garlic
1 x lemon juice
¼ teaspoon oregano
3 tablespoons white wine
2 large eggs
¼ cup light cream (half&half)
2 shakes red hot pepper sauce
1 each tomatoes
thinly sliced
½ cup cheese
1 x sour cream


In ¼ cup clarified butter, sauté ½ cup 1-inch salmon pieces, ½ cup scallops, ½ cup rockfish pieces (firm white fish), ⅓ cup shrimp, ⅓ cup sliced mushrooms, ¼ cup thinly sliced onions, ½ teaspoons oregano and 2- 3 tablespoons white wine.

In a bowl beat 3 eggs.

Add ¼ 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 to 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.


* not incl. in nutrient facts

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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?


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