Eggs—we’ve had them for breakfast countless times. Whether scrambled, poached, or fried, they are always there for the first meal of the day, right alongside bacon and toast. And while these styles are great, it’s about time we switch things up, no? The frittata, the well-known but neglected egg dish, is the perfect way to make a change without banishing eggs back to the chicken coop. This week, Glowbal Restaurant Group’s chef Alex Kim has delivered a fabulous frittata recipe that employs shrimp and scallions to add some flare to your family brunch. Served with arugula salad, it’s a fantastic way to spice up your morning routine.
12 large eggs
3 tablespoons full-fat sour cream
½ tablespoon kosher salt
1 cup grated parmesan cheese
5 tablespoon canola oil
2 cups chopped scallions (green and white parts)
1 large handful of baby spinach
1 tablespoon minced garlic
2 cups (1 pound) raw peeled shrimp, coarsely chopped (cooked baby shrimp are fine too)
Fresh Italian parsley, washed and coarsely chopped
Preheat the oven to 400°F (with a high fan setting if a convection oven).
Crack the eggs into a large mixing bowl and add the sour cream and salt.
Whisk the egg mixture until the yolks and whites are mixed.
Whisk 1/2 of the parmesan cheese into the egg mixture and set it aside.
Prepare a large cast iron skillet (at least 12-inch) or any shallow frying pan that is oven safe.
Heat the canola oil in an oven-safe frying pan over medium heat. Add scallions, spinach, and garlic, and lightly sweat off for 2–3 minutes or until the white part of the scallion softens.
Add the chopped shrimp and cook for 5 minutes or until the shrimp turns pink on the outside. Stir well throughout.
Whisk the egg mixture once more to ensure the parmesan cheese is thoroughly mixed.
Pour the eggs into the pan, stir with a rubber spatula to combine all the ingredients, and evenly distribute across the pan. Once the outside edge of the frittata turns lighter in colour after 2–3 minutes, sprinkle the rest of parmesan cheese over the top of the frittata.
Carefully put the pan in the oven and bake for 9–12 minutes. Poke a wooden skewer into the centre of the frittata—if it comes out clean and the eggs are puffy, it is ready to be removed from the oven. Let cool for 5 minutes.
Sprinkle chopped parsley on top of the frittata.
Ideally served with arugula salad with freshly squeezed lemon juice and olive oil.