Ah, Sunday Funday! My favorite day of the week :)
There's something about Sunday's that just brightens up our moods. For me, it's the thought of Sunday brunch with my girlies; sitting out in the sun, drinking bottomless mimosa's, girl talk and devouring delicious brunch meals.
After my workout this morning, the thought of a homemade brunch sounded right up my alley and I decided on a Shrimp and Potato Frittata.
Here's What You'll Need
2 medium sized potatoes
1/3 cup of raw peeled shrimp
1/4 cup of chopped baby spinach
1/4 cup of egg whites
1/4 cup of mushrooms
1/3 chopped green bell pepper
1 tbsp of olive oil
1/2 tbsp of garlic powder
1/2 tbsp of black pepper
1/2 tbsp of garlic salt
Preheat oven to 350°F. Crack eggs and egg whites into a large bowl, add garlic salt and beat until it's well blended.
Heat an 8-inch nonstick an oven safe skillet on medium heat. Add the olive oil to the pan and heat for 1 minute then add the potatoes and season with garlic powder and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally until it's tender.
Add the raw peeled shrimp to the potatoes and cook covered for 3-5 minutes or until it turns pink.
Then add the chopped spinach, bell peppers and mushrooms to the mix and cook for another 3 minutes.
Pour the egg mixture into the skillet. Reduce heat to low and cook for about 6-8 minutes or until the edges are set.
Move the skillet into the oven and bake for 10-12 minutes. Broil for 2 minutes to brown the top of the frittata.
Let the frittata cool and serve with toast or mixed fruit.
Frittata is a fun meal to make in the sense that you can add whatever you want from different assortments of meats to cheese. Mine is a healthier option, hence the fact that I skipped the cheese and added egg whites instead of 4 whole eggs.
Happy Brunching :)