Bite-Size Shrimp Frittatas
29 people added this to their Recipe Box
This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 51 |
| pro | 5 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 109 mg |
| sodium | 80 mg |
| potassium | 56 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 4 |
| vit C | 2 |
| folate | 7 |
This dish is a great way to highlight the flavour of shrimp. Any extra-small ones you have in cans or in the freezer will do, but large shrimp could also be used if they are coarsely chopped.
Ingredients
Preparation
In bowl, whisk together eggs, green onions, cheese, flour, baking powder, salt and pepper. Pour scant 2 tbsp (25 mL) into each of 16 greased nonstick muffin cups. Pat shrimp dry; add 1 tbsp (15 mL) shrimp to centre of each cup.
Bake in 350°F (180°C) oven until tip of knife inserted in centre comes out clean, about 15 minutes. Let cool for 1 minute; remove from pan. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours; reheat on baking sheet in 350°F/180°C oven for 10 minutes.)
Bake in 350°F (180°C) oven until tip of knife inserted in centre comes out clean, about 15 minutes. Let cool for 1 minute; remove from pan. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours; reheat on baking sheet in 350°F/180°C oven for 10 minutes.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Appetizers; Eggs; Shrimp; Parmesan; Bake; Make-Ahead;
