Fish

Shrimp, spinach, and zucchini fritatta is for Breakfast.

Shrimp, spinach, and zucchini fritatta takes 15 minutes to prepare.

Shrimp, spinach, and zucchini fritatta takes 40 minutes to cook.

Shrimp, spinach, and zucchini fritatta makes 6 servings.

The ingredients for Shrimp, spinach, and zucchini fritatta are:

6 eggs
1/4 milk
Salt and pepper
1 cup Parmesan cheese, shredded
Italian seasoning
1/2 zucchini, thinly sliced and quartered
Heaping 1/2 cup of frozen spinach
5 oz of cooked shrimp, deveined, tailed, and cut into thirds
4 scallions, chopped
Olive oil

Here is how you make Shrimp, spinach, and zucchini fritatta:

Preheat the oven to 400Heat a 10 inch nonstick oven safe skillet over medium high. Add the oil, and when it just begins to smoke, add the zucchini. When zucchini are lightly cooked, add spinach, cook until thawed and wilted. Add Italian seasoning. Meanwhile, whisk the eggs, milk, salt and pepper, and cheese, reserving some to top the fritatta with.Once the spinach and zucchini are cooked, add the shrimp and scallions, and stir to combine. Pour the egg over, and turn the heat to medium low. Do not jiggle or stir, let the egg set up a bit. When it is very nearly set, top with remaining cheese, and transfer to the oven. Let bake for 10-15 minutes until firm and lightly golden on top. When you remove it from the oven, allow to cool in the pan for 2-3 minutes, then slide onto a plate to cut. Cut into 6 pieces. One piece is one serving.Number of Servings: 6Recipe submitted by SparkPeople user CVEEKS.

The nutritional information for Shrimp, spinach, and zucchini fritatta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.5

• Total Fat: 13.1 g
• Cholesterol: 323.5 mg
• Sodium: 499.2 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.3 g
• Protein: 21.7 g

Shrimp, spinach, and zucchini fritatta is Italian cuisine.