Categories: Breakfast, not tried

Ingredients

• 4 eggs
• 4 egg whites
• 1/3 cup chopped fresh tomatoes or diced canned tomatoes
• Dash of Ancho chili powder
• 2 tbsp chopped fresh basil
• 1/2 tsp salt, divided
• Freshly ground black pepper
• 2 tbsp canola oil
• 12 shrimp (16 to 20 count), sliced in half crosswise
• 1 small shallot, chopped
• 1 cup packed fresh spinach, chopped
• 1/2 cup crumbled goat cheese

Directions

1. Preheat oven to 400F

2. Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho chili powder and chopped basil. Add 1/4 tsp salt and pepper.

3. Heat a medium cast-iron skillet or other ovenproof skillet over medium-high heat. Add canola oil. Season shrimp with remaining 1/4 tsp salt and pepper. When oil is hot, place shrimp in pan and saute 1 minute. Add shallot and saute 2 minutes. Add spinach and cook until wilted.

4. Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture into skillet. Use a spatula to left shrimp and spinach mixture, allowing egg mixture to flow underneath. Sprinkle goat cheese on top. Once the frittata is set on the bottom, transfer to oven and bake 13 to 15 minutes, until puffy and golden brown. Remove from oven and let cool a few minutes before cutting into wedges.

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