Sultry Seafood Frittata with Habanero Peppers
Frittatas are traditionally served as breakfast, but they work wonders for any time of day, including brunch or snacks. They're also great served cold, so you can make a double batch and serve them up at will. The habanero peppers really spice up the delicious medley of shrimp and langoustine tails.
Ingredients
- 2 habanero peppers, chopped
- 6 ounces shrimp, peeled and deveined
- 6 ounces langoustine tails
- 4 ounces chopped spinach
- 6 eggs
- 4 ounces Yarlsberg cheese, shredded
- 2 tablespoons chili powder (or Cajun seasonings)
- Olive oil
- Salt and pepper to taste
Cooking Directions
- Heat a sauté pan to medium heat and lightly oil.
- Roughly chop the shrimp and langoustines and sauté them about 2 minutes. Set aside.
- Add spinach and habanero peppers to pan and cook until spinach is reduced, about 3 minutes. Remove from heat.
- Set spinach and seafood mixture into a mixing bowl.
- Beat eggs and pour into mixing bowl.
- Add remaining ingredients to mixing bowl and mix well.
- Lightly oil a 8x8 baking dish and pour the contents of the mixing bowl into it.
- Bake at 350 degrees about 30 minutes, or until eggs are cooked through.
- Remove from heat and allow to cool slightly before serving.
Share This Habanero Recipe:
|
Own the Madness Cookbooks
Jalapeno Poppers and Other Stuffed Chili Peppers - COOKBOOK
Learn More
Jalapeno Madness: Jalapeno Recipes Galore
250+ Jalapeno Pepper Recipes for Every Occasion!
Learn More | Order Here
See Our Other Cookbooks
|
