Asian Shrimp and Vegetable Frittata

Asian Shrimp and Vegetable Frittata

Asian Shrimp and Vegetable Frittata

Asian Shrimp and Vegetable Frittata

My Asian Shrimp and Vegetable Frittata is a high protein, nutritious, fiber rich omelette just full of flavor! A healthy alternative to its cheese laden cousin, this Asian Shrimp and Vegetable Frittata is filled with organic vegetables and high protein shrimp and edamame, seasoned with ginger, citrus and nutritious seaweed, then spiked with Thai curry and Korean pepper pastes! My Asian
Shrimp and Vegetable Frittata is truly a delicious and light egg entrée perfect with a soba noodle, jasmine or sushi rice side!
Serve My Asian Shrimp and Vegetable Frittata with a Reisling wine or create beer! Enjoy!

1/4 cup grape seed oil
1/2 organic leek, sliced
1 organic red or yellow bell pepper, sliced
1/2 cup shelled frozen edamame,thawed
1 cup + organic broccoli florets
6 frozen cooked shrimp, thawed and cut up
6 farm raised eggs
1/2 cup panko breadcrumbs
1 tablespoon red Thai curry paste
1 tablespoon Korean gochujang pepper paste
1 teaspoon triple blend seaweed flake seasoning, Bragg’s
1 teaspoon ginger citrus seasoning blend, Victoria’s Gourmet
1 avocado, sliced
Dash of toasted sesame ginger seasoning, Victoria’s Gourmet
Preheat oven broiler to low
In a large fry pan, heat the oil on medium high
add the vegetables, shrimp and edamame
cook until vegetables are softened
Meanwhile in a large mixing bowl whisk eggs with panko, curry and pepper paste
Whisk in seasonings
Pour egg mixture over vegetables and shrimp in fry pan
Spread egg mixture evenly
Lower heat and cook until eggs are set and puffy
Top frittata with sliced avocado and sprinkle with sesame ginger seasoning
Pop under broiler until brown and bubbly, about 5 minutes
Remove from oven
Serve with soba noodles, sushi or jasmine rice
A quick marinated cucumber and seaweed salad would be great with this egg entrée
Enjoy with a dry Reisling wine or craft beer!!

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