Italian Seafood Frittata

Ingredients

• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 6 large eggs 6 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60g) sun-dried tomatoes, chopped 1/4 cup (60g) sun-dried tomatoes, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, whisk together the eggs, milk, sun-dried tomatoes, garlic, basil, parsley, salt, and pepper.
3. 3.
   Heat olive oil in a non-stick oven-safe skillet over medium heat.
4. 4.
   Add the shrimp, mussels, and squid to the skillet and cook until the seafood is cooked through, about 3-4 minutes.
5. 5.
   Pour the egg mixture over the cooked seafood in the skillet, ensuring it is evenly distributed.
6. 6.
   Cook for 2-3 minutes until the edges of the frittata start to set.
7. 7.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and golden on top.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shells before using. If using frozen shrimp, thaw them completely and pat dry with a paper towel to remove excess moisture.
• Mussels — Scrub the mussels thoroughly under cold water to remove any dirt or sand. Discard any mussels that are open or cracked before cooking.
• Squid — Clean the squid by removing the head, tentacles, and internal organs. Rinse well under cold water and slice into rings.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of grated Parmesan cheese on top of the frittata before baking.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the frittata with a side of mixed greens or a fresh tomato salad for a complete meal.
• Leftover frittata can be refrigerated and enjoyed cold or reheated the next day.
• Experiment with different herbs and spices to create your own unique variation of the seafood frittata.

Serving advice

Serve the Italian Seafood Frittata warm, either as a main course or as part of a brunch spread. Cut it into wedges and garnish with fresh basil leaves for an elegant presentation. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

To enhance the visual appeal, sprinkle some chopped fresh parsley on top of the frittata just before serving. The vibrant green color will add a pop of freshness to the dish. Serve it on a decorative platter or individual plates for an inviting presentation.