Shrimp Frittata (Omelet)
Basil and sun-dried tomatoes in fluffy eggs are made extra filling with shrimp and a side of Sister Schubert’s® Wheat Dinner Yeast Rolls.
Ready In: 22 Minutes
Prep Time: 10 Minutes Cook Time: 12 Minutes
Peel and devein shrimp. Chop in half.
Crack eggs into bowl. Whisk eggs. Add shrimp, basil and sun-dried tomatoes. Season with salt and pepper. Stir to combine.
Preheat broiler. Heat 2 tablespoons butter in 10-inch ovenproof skillet over medium heat. When hot, add scallions and sauté until tender, 1 to 2 minutes.
Add egg mixture, reduce heat to medium-low, cover and cook until eggs have nearly cooked through, about 10 minutes.
Place skillet under broiler until top is browned and puffy, 1 to 2 minutes. Serve with rolls.
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