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30 Minute Shrimp and Bacon Frittatas — Breakfast For Dinner
Frittatas might seem like a weird thing to serve for dinner. But trust me. Shrimp and bacon frittatas are the perfect dish for dinner. Moreover, they are an excellent option for a meal on the lighter side.
No, it is not a quiche! You know the pie-like dish that looks suspiciously similar, except it has a crust — of course, filled with ingredients like mushrooms and spinach…typical for the cuisine.
The glorious thing about a frittata is that there is no fussing with a crust. Secondly, it is a one-pan wonder that you can add your creative touch too. I like to see what’s on hand and go from there. Frittatas aren’t one of those dishes you plan to cook it’s a spur of the moment kind of meal. Generally, grabbing refrigerator items that are short on time. The best thing about them is, they are very inexpensive to make. Additionally, you can make them ahead.
I am a huge fan of savory, but you can also make sweet frittatas. I might try that one day. But, for this recipe, I decided to use shrimp, bacon, broccoli, and a few other general ingredients. You can certainly customize it any way you like. Perhaps, some unusual meats or exotic veggies… whatever you want.
This recipe calls for lots of eggs and cheese, so be sure you have plenty on hand. I always have several dozens of eggs in the refrigerator. I love eggs! Come on, I mean, who doesn’t love eggs. Oh! And cheese… forget about it.
By the way! You don’t want the frittata to stick to the dish, make sure you cook it in a non-stick dish or pan. If you have one, I suggest using a pretty non-stick baking dish you can serve from right at the table.
Lastly, but most importantly, do not overcook the frittata. Frittatas can easily overcook, resulting in a dry rubbery bite. Yuck… One of the best ways to prevent overcooking is to check on it just before you think it is done. If the top is browned, it is overcooked.
Here Is My Recipe For
Shrimp and Bacon Frittatas
Shrimp and Bacon Frittata
- 7 large eggs
- 4 strips bacon preferably thick cut
- 10 oz shrimp large, raw, cut in to halves
- 1 cup cheddar cheese Kraft Shredded Sharp Cheddar
- 2 tablespoons parmesan cheese finely grated
- 2 tablespoons butter
- 1/3 cup heavy whipping cream
- 1 cup broccoli florets, cut into bite size pieces
- 1/2 cup sweet yellow pepper chopped
- 1/3 cup asparagus chopped in to 1/2 inch pieces
- 3 tablespoons onion finely chopped
- 3 scallions chopped
- cilantro to garnish parsley also acceptable
- 1 clove garlic finely chopped
- 1 tablespoon hot pepper sauce *optional
- salt and pepper to taste
- 1 teaspoon dry thyme
- 1 teaspoon hot pepper flakes
- jarred salsa for topping
- Preheat oven to 350° degrees.
- Heat a cast-iron or other heavy skillet over medium heat. When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
- Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
- Reserve fat. Drain bacon on paper towels. Set it aside.
- Add the shrimp to the hot pan, and cook the shrimp for 2-3 minutes over medium high heat. Remove the shrimp from the pan and set aside.
- Combine eggs, heavy cream, dried thyme, hot pepper sauce, salt and pepper in a large bowl. Stir well to combine.
- Add the 1/2 the cheddar cheese, and the parmesan cheese to the mixture. Stir well to combine.
- Melt the butter in the pan and over meduim heat. Add the onion, and garlic to the oil. Cook the mixture until onions are translucent.
- Add the egg mixture to the pan, and gently stir for 1-2 minutes. Just enough to get the eggs started.
- Add the broccoli, sweet pepper, asparagus, shrimp, bacon, and scallions to the pan. Stir gently to evenly coat with egg mixture. Sprinkle remaining shredded cheddar over the top of mixture.
- Place the pan in the oven and cook until done. Approximately, 15-20 minutes. Check on the frittata a few minutes before you think it's supposed to be done. The center shouldn't be jiggly, and a knife should come out clean.
- Remove the frittata from the oven and let it rest before serving.
- Serve with salsa and sprinkle with chopped cilantro.
Per serving, based on 8 servings. (% daily value) *nutritional information does not account for salsa on the side
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Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more