Last Updated on November 9, 2024 by Arif Chowdhury
Look, I get it. You’re probably thinking, “Mango in a frittata? Has this person lost their mind?” Trust me, I had the same reaction when I first stumbled upon this combination at a beachside café in Thailand.
But here’s the thing – this unconventional pairing is about to revolutionize your breakfast game while keeping those pesky calories in check.
In fact, a recent study showed that starting your day with a protein-rich breakfast like this one can boost metabolism by up to 30% for several hours!
Why This Recipe Will Make You Question Everything You Know About Breakfast
Gone are the days of boring egg white omelets that taste like rubber. This frittata is what happens when tropical flavors crash into your typical breakfast fare and create something magical.
The sweet chunks of mango play hide and seek with succulent shrimp, while spinach and cherry tomatoes bring their A-game to the nutritional party.
Did you know that mangoes pack more vitamin C than oranges? Mind-blown, right?
The Nutritional Lowdown
Before we dive into the recipe, let’s talk numbers (don’t worry, I’ll keep it brief):
- Each serving contains approximately 245 calories
- Packs 22g of lean protein (perfect for those gains!)
- Contains 15g of good carbs
- Studies show that the combination of protein and healthy fats in this dish can keep you feeling full for up to 4 hours
What You’ll Need to Make Magic Happen
Ingredients (serves 4):
- 8 large eggs
- 1/2 cup unsweetened almond milk
- 12 medium shrimp, peeled and deveined
- 1 ripe mango, diced (about 1 cup)
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Kitchen Arsenal:
- 10-inch oven-safe skillet
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
Let’s Get Cooking!
- First things first – crank that oven to 375°F (190°C). Trust me, preheating is key!
- Whisk those eggs like they owe you money! Add almond milk, a pinch of salt, and pepper. Set aside.
- Heat olive oil in your skillet over medium heat. Toss in those shrimp and garlic. Cook until the shrimp turn pink (about 2-3 minutes). Remove them and chop into bite-sized pieces once cooled.
- In the same skillet, add spinach and watch it do its wilting dance (about 1 minute).
- Now for the fun part! Layer in this order:
- Wilted spinach as your base
- Chopped shrimp
- Diced mango
- Cherry tomatoes
- Sprinkle red pepper flakes
- Pour your egg mixture over everything. Don’t stir! Let it cook for 5-7 minutes until edges start to set.
- Sprinkle feta cheese if you’re feeling fancy.
- Pop that bad boy in the oven for 12-15 minutes, or until the center is set and slightly jiggly.
Pro Tips from Someone Who’s Messed This Up Multiple Times
- Don’t overload on the mango – too much will make your frittata watery
- Room temperature eggs are your friends here
- If your mango’s not quite ripe, give it a quick sear in the pan first
- For meal prep warriors: this baby stays good in the fridge for up to 3 days
When Things Go Wrong (Because They Might)
Listen, we’ve all been there. If your frittata sticks to the pan, you probably forgot to use enough oil.
If it’s too wet in the middle, give it a few more minutes in the oven. And if you accidentally overcooked it? That’s what hot sauce was invented for!
The Grand Finale
Let your creation cool for about 5 minutes before slicing. Garnish with fresh basil leaves, and maybe take a photo for the ‘gram (because if you don’t post it, did it even happen?).
Serve with a side of guilt-free satisfaction, knowing you’ve just created something that’s both healthy and Instagram-worthy.
Remember, cooking is like jazz – it’s okay to improvise. This recipe is pretty forgiving, so don’t stress too much about getting everything perfect. The worst that can happen is you’ll have to order takeout, and let’s be honest, we’ve all been there!