Bite-Size Shrimp Frittatas
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 |
- Portion size: 16 pieces
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
- 8 8eggeggs
- 1/2 cup 1/2cupsliced green onions
- 2 tbsp 2tbspgrated parmesan cheese
- 1 tbsp 1tbspall-purpose flour
- 1 tsp 1tspbaking powder
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 1 cup 1cupcooked deveined peeled salad shrimp
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.)
Source : Canadian Living Holiday Cookbook: Fall 2009
