This elegant Seafood Frittata combines the richness of clarified butter with a medley of fresh seafood, including salmon, scallops, rockfish, and shrimp. The eggs are enriched with half-and-half and a hint of Tabasco for a creamy, slightly spicy custard that sets perfectly in the oven. Sautéed mushrooms and onions add earthy depth, while fresh tomato slices and melted cheese provide a bright, savory finish. It is a sophisticated yet simple dish that works beautifully for brunch or a light weeknight dinner. Serve it warm with a dollop of sour cream and a side of crusty bread to soak up the flavors.
Seafood Frittata
Description
This elegant Seafood Frittata combines the richness of clarified butter with a medley of fresh seafood, including salmon, scallops, rockfish, and shrimp. The eggs are enriched with half-and-half and a hint of Tabasco for a creamy, slightly spicy custard that sets perfectly in the oven. Saut&# 195;©ed mushrooms and onions add earthy depth, while fresh tomato slices and melted cheese provide a bright, savory finish. It is a sophisticated yet simple dish that works beautifully for brunch or a light weeknight dinner. Serve it warm with a dollop of sour cream and a side of crusty bread to soak up the flavors.Ingredients
Directions
-
Preheat the oven to 425ðF (220ðC).
-
In a small oven-safe skillet or omelette pan, melt the clarified butter over medium heat.
-
Add the sliced onions and mushrooms, sautéing until softened and lightly browned.
-
Add the crushed garlic, salmon, scallops, rockfish, and shrimp to the pan. Cook for 2-3 minutes until the seafood is just opaque and cooked through.
-
Stir in the dried oregano and white wine, cooking for another minute to reduce slightly.
-
In a bowl, whisk together the eggs, half-and-half, lemon juice, and Tabasco sauce until well combined.
-
Pour the egg mixture evenly over the seafood in the skillet.
-
Allow the eggs to cook on the stovetop for 2-3 minutes, gently shaking the pan or lifting the edges with a spatula to let uncooked egg flow underneath, until the edges are set.
-
Arrange the thin tomato slices in a circular pattern on top of the setting eggs.
-
Sprinkle the shredded cheese evenly over the tomatoes and eggs.
-
Transfer the skillet to the preheated oven and bake for 4-5 minutes, or until the eggs are fully set and the cheese is melted.
-
Remove from the oven and let cool for a minute before sliding onto a serving plate.
-
Serve immediately with a dollop of sour cream on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 265.8kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 9.0g45%
- Cholesterol 104.7mg35%
- Sodium 362.9mg16%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.5g2%
- Sugars 2.7g
- Protein 21.7g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a lighter version, you can substitute low-fat sour cream for regular sour cream.
Using a non-stick oven-safe skillet helps reduce the amount of butter needed and ensures easy release.
Ensure your skillet is oven-safe before placing it in the oven. If your handle is not heat-resistant, wrap it in foil.
You can adjust the spiciness by adding more or less Tabasco sauce to the egg mixture.
Feel free to swap the seafood varieties based on what is fresh and available at your local market.
