Pesto Shrimp Frittata

Fresh herbs are an integral part of my kitchen arsenal. They add lots of flavor and like larger leafy greens such as lettuce and kale they are super foods full of vitamins and minerals. They can enhance any dish and rather than detracting from its healthiness they add to it. Moreover, they can make the ugliest dishes look presentable. Adding pesto to eggs gives them a slight olive green color that is not the most attractive, but throw some vibrantly green basil chiffonade on top and it looks pretty fancy. Basil chiffonade is basically just thinly sliced basil achieved by stacking a few leaves, rolling them up from stem end to tip, and then slicing thin strips from one end of the roll to the other. Extra fancy points are bestowed for referring to the fresh herbs as “chiffonade” rather than “sliced”. Pesto has a nice bright flavor that compliments the eggs well but it is very subtle so a little more could be lightly spread on top after baking for more of an impact.

Pesto Shrimp Frittata
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 8 eggs
  • 2 cups shrimp, peeled and deveined (1 400g bag)
  • ½ cup almond milk
  • ½ cup sun dried tomatoes, julienned
  • ¼ cup green onion, thinly sliced
  • 2 tablespoons pesto
  • 1 teaspoon cold-pressed olive oil
  • Optional topping: a few large leaves of basil
DIRECTIONS:
  1. Preheat oven to 350°. Grease a large glass pie dish with the olive oil. Beat the eggs with the pesto and almond milk then fold in the shrimp, sun dried tomatoes and green onions. Pour into the greased baking dish and bake for 40 minutes, or until golden brown and cooked through.

 

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