Try this Seafood Frittata recipe, or contribute your own.
Suggest a better descriptionIn 1/4 cup clarified butter, saute 1/2 cup 1-inch salmon pieces, 1/2 cup scallops, 1/2 cup rockfish pieces (firm white fish), 1/3 cup shrimp, 1/3 cup sliced mushrooms, 1/4 cup thinly sliced onions, 1/2 teasp. oregano and 2- 3 Tablespoons white wine. In a bowl beat 3 eggs. Add 1/4 cup half and half and 2 shakes of Tabasco. Beat well. Slice one tomato in thin slices, set slices aside. Heat butter in a small omelette pan, add egg mixture. When eggs have begun to set around the edge, add seafood mixture. Work the mixture together, gently. When the mixture has begun to set, remove from the heat. Place the tomato slices on top in a circular pattern. Sprinkle with shredded or chunked cheese. Place pan in 425 degree ove for 4-5 minutes. Remove to serving plate, add a dollop of sour cream. Low fat sour cream can be substituted, and I like to use a non-stick pan to cut down on the butter used.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 | ||
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Calories: 425 | ||
Calories from Fat: 234 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 625.6mg | 192 % | |
Sodium 426.1mg | 15 % | |
Potassium 683.3mg | 18 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 5.9g | ||
Protein 40.3g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 425
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