Frittatas are more than just a breakfast dish—they’re a way to bring the family together. Whether it’s a lazy weekend brunch or a quick weekday meal, this dish never fails to please.It’s quick, healthy, and packed with vibrant flavors from fresh veggies and tender shrimp. The best part? It’s all cooked in one pan, making cleanup a breeze!
Frittata: My Go-To Breakfast for a Nutritious Start
Frittata is one of my absolute favorite breakfasts! It’s packed with nutrients, and super easy to make.
I can sneak in a bunch of vegetables and my kids actually eat them! They usually aren’t too fond of veggies, but this dish is different—it’s so flavorful and filling that they don’t even notice. It’s a win-win!
The Ultimate Fridge Clean-Out Dish
Much like fried rice (think Spam Fried Rice), a frittata is the perfect way to use up leftover ingredients lurking in your fridge.
It’s a versatile dish that welcomes creativity—use whatever vegetables you have on hand.
Don’t feel limited by specific recipes or ingredients. Whether it’s spinach, bell peppers, zucchini, mushrooms, or even leftover roasted veggies, they can all find a home in your frittata. The beauty of this dish lies in its flexibility, making it a practical and waste-free meal option.
Why You‘ll Love This Recipe
- Nutrient-Packed: Loaded with veggies and protein, it’s a healthy and satisfying dish.
- Quick and Easy: Ready in under 30 minutes, perfect for busy mornings or weeknight dinners.
- Customizable: Use whatever veggies or proteins you have on hand.
- Kid-Friendly: A great way to sneak in extra veggies for picky eaters.
Ingredients
Main Ingredients:
- 300g mixed-color tomatoes, halved
- 6 broccoli florets
- 4 button mushrooms, sliced
- 6 shrimp, cleaned and deveined
- 3 eggs
Seasoning Ingredients:
- 30g chopped onion
- 30g butter (or olive oil for a lighter option)
- 1 tsp Shaoxing wine (optional)
- 1 tsp black pepper sea salt
Instructions
1. Prepping the Ingredients
- Clean the shrimp and place them in a bowl. Add Shaoxing wine and 1/2 tsp black pepper sea salt. Mix well and let marinate for 10-15 minutes to allow the shrimp to fully absorb the seasoning and remove any fishy odor.
- Cut the mixed-color tomatoes in half.
- Break the broccoli into small florets, soak in salted water for 5-10 minutes, then rinse thoroughly.
- Remove the stems of the button mushrooms and slice them thinly.
Dice the onion.
2. Making the Egg Mixture
- Crack the 3 eggs into a bowl, add 1/2 tsp black pepper sea salt, and whisk well with chopsticks until the egg mixture is fully combined with the seasoning.
3. Stir-frying the Ingredients
- Heat a pan and add the appropriate amount of butter (or olive oil). Once the butter has melted, add the diced onion and sauté on low heat to release the fragrance.
- Add the marinated shrimp and cook until both sides change color. Remove the shrimp from the pan and set aside.
4. Stir-frying the Vegetables
- In the same pan, add the chopped tomatoes, broccoli florets, and sliced mushrooms. Stir-fry on medium heat for about 1 minute until the vegetables soften slightly and release their aroma. Stir occasionally to ensure even cooking.
5. Baking the Eggs
- Return the cooked shrimp to the pan, mixing them with the vegetables. Then, pour the egg mixture evenly over the shrimp and vegetables, ensuring the egg covers all ingredients.
- Cover the pan with a lid (or use aluminum foil to cover the pan if no lid is available). Cook on low heat for 3-5 minutes until the egg mixture sets and is fully cooked.
6. Serving
- Once the egg is fully set and cooked through, turn off the heat. Carefully transfer the frittata from the pan to a plate. Slice into small portions and serve.
Frequently Asked Questions
Can I use other vegetables?
Yes! You can substitute or add bell peppers, spinach, or zucchini to this recipe.
What if I don‘t have Shaoxing wine?
Shaoxing wine enhances the shrimp’s flavor, but if you don’t have it, you can skip it or substitute with a splash of white wine or a bit of rice vinegar.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on low heat or in the microwave.
Quick & Nutritious Shrimp and Vegetable Frittata
Ingredients
Main Ingredients:
- 300 g mixed-color tomatoes halved
- 6 broccoli florets
- 4 button mushrooms sliced
- 6 shrimp cleaned and deveined
- 3 eggs
Seasoning Ingredients:
- 30 g chopped onion
- 30 g butter or olive oil for a lighter option
- 1 tsp Shaoxing wine optional
- 1 tsp black pepper sea salt
Instructions
Prepping the Ingredients
- Clean the shrimp and place them in a bowl. Add Shaoxing wine and 1/2 tsp black pepper sea salt. Mix well and let marinate for 10-15 minutes to allow the shrimp to fully absorb the seasoning and remove any fishy odor.
- Cut the mixed-color tomatoes in half.
- Break the broccoli into small florets, soak in salted water for 5-10 minutes, then rinse thoroughly.
- Remove the stems of the button mushrooms and slice them thinly.
- Dice the onion.
Making the Egg Mixture
- Crack the 3 eggs into a bowl, add 1/2 tsp black pepper sea salt, and whisk well with chopsticks until the egg mixture is fully combined with the seasoning.
Stir-frying the Ingredients
- Heat a pan and add the appropriate amount of butter (or olive oil). Once the butter has melted, add the diced onion and sauté on low heat to release the fragrance.
- Add the marinated shrimp and cook until both sides change color. Remove the shrimp from the pan and set aside.
Stir-frying the Vegetables
- In the same pan, add the chopped tomatoes, broccoli florets, and sliced mushrooms. Stir-fry on medium heat for about 1 minute until the vegetables soften slightly and release their aroma. Stir occasionally to ensure even cooking.
Baking the Eggs
- Return the cooked shrimp to the pan, mixing them with the vegetables. Then, pour the egg mixture evenly over the shrimp and vegetables, ensuring the egg covers all ingredients.
- Cover the pan with a lid (or use aluminum foil to cover the pan if no lid is available). Cook on low heat for 3-5 minutes until the egg mixture sets and is fully cooked.
Serving
- Once the egg is fully set and cooked through, turn off the heat. Carefully transfer the frittata from the pan to a plate. Slice into small portions and serve.