Last Updated on November 5, 2024 by Arif Chowdhury
Listen, I get it. You’re probably thinking, “Shrimp? For breakfast?” But trust me, once you try this light and fluffy shrimp and lemon frittata, your taste buds will do a happy dance, and your waistline will thank you later.
According to a recent study by the International Journal of Obesity, people who consume protein-rich breakfasts are 65% more likely to maintain a healthy weight throughout the day.
Why This Recipe Will Rock Your Morning Routine
Let’s face it – nobody wants another bland egg white omelet. This frittata is where Mediterranean vibes meet your morning coffee.
The combination of succulent shrimp, bright lemon zest, and fresh chives creates a breakfast that feels fancy but takes less time than scrolling through your Instagram feed.
A fascinating fact: Shrimp contains nearly 20 grams of protein per 3-ounce serving while only packing about 84 calories. That’s some serious nutritional bang for your buck!
Ingredients That Make Magic Happen
For 4 servings, you’ll need:
- 8 large eggs (preferably free-range)
- 12 oz medium shrimp, peeled and deveined
- Zest of 1 large lemon (trust me, fresh makes a difference)
- ¼ cup fresh chives, finely chopped
- 3 tbsp low-fat milk
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: A pinch of red pepper flakes for those who like it spicy
Kitchen Gear You’ll Want to Round Up
- 10-inch oven-safe skillet (non-stick is your friend here)
- Mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Microplane or zester
- Measuring spoons and cups
Let’s Get Cooking!
- First things first – position your oven rack in the middle and preheat to 375°F (190°C). This is crucial for that perfect fluffy finish.
- Give your shrimp a quick pat-down with paper towels. Season them with a pinch of salt and pepper.
- In a bowl, whisk together:
- Eggs
- Milk
- Half of the lemon zest
- Half of the chives
- ½ teaspoon salt
- ¼ teaspoon black pepper Until everything’s well combined but not overly beaten (we’re making breakfast, not running a marathon).
- Heat your skillet over medium heat. Add olive oil and let it get nice and hot – but not smoking hot.
- Toss in the garlic and let it do its thing for about 30 seconds. Add the shrimp and cook until they’re just pink (about 2-3 minutes). Don’t overcook them – nobody likes rubber shrimp!
- Pour in your egg mixture. As it starts to set around the edges (about 3-4 minutes), use a spatula to gently lift the edges, letting the uncooked egg flow underneath.
- When the edges are set but the center is still a bit jiggly, sprinkle the remaining lemon zest and chives on top.
- Pop that beauty into the oven for 8-10 minutes, or until the center is set and the top is lightly golden.
Pro Tips That’ll Make You Look Like a Kitchen Wizard
- Room temperature eggs = fluffier frittata. Take them out 30 minutes before cooking.
- Don’t skip the milk! It helps create that cloud-like texture we’re after.
- Fun fact: Studies show that adding citrus zest to dishes can enhance flavor perception while reducing the need for salt by up to 30%!
Storage Secrets
This frittata is meal-prep friendly! It’ll keep in an airtight container in the fridge for up to 3 days. Just reheat gently in the microwave or enjoy it cold (sometimes it’s even better the next day).
Nutritional Breakdown (per serving)
- Calories: 245
- Protein: 28g
- Carbs: 3g
- Fat: 14g
- Fiber: 0.5g
Wrapping It Up
Look, I won’t pretend this is your grandmother’s traditional breakfast recipe. But sometimes breaking away from the ordinary leads to extraordinary results.
This shrimp and lemon frittata is proof that healthy eating doesn’t mean sacrificing flavor or spending hours in the kitchen.
Whether you’re tracking macros, trying to shed a few pounds, or just want to shake up your breakfast game, this recipe hits all the right notes. Now go forth and frittata!