Lemon Garlic Shrimp Frittata
When the 'what's for dinner' fatigue hits hard, this 20-minute frittata is your shortcut to a gourmet feel.
There are days when you just want a hot meal without a mountain of dishes or a complicated technique. This shrimp frittata is exactly that solution—it’s basically a cross between an elegant breakfast and a satisfying dinner, served up in under 30 minutes. The secret is the high-heat sear on the shrimp before they hit the eggs, which locks in that savory ocean flavor while creating a beautiful texture. You won't need to worry about complex timing or multiple pans; everything happens in one skillet. It smells like a fancy bistro thanks to the heavy hit of garlic and lemon zest, but it feels as cozy as home. It’s the ultimate low-friction win for a weeknight when your energy is running low but your standards are still high.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 8 unit large eggs
- 0.25 cup heavy cream
- 4 unit garlic — minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 cup spinach — roughly chopped
Method
- 1 Melt the butter in a 10-inch oven-safe skillet over medium-high heat.
- 2 Add the shrimp, garlic, salt, and pepper. Sauté for 2-3 minutes until the shrimp turn pink.
- 3 Toss in the spinach and cook until just wilted (about 1 minute).
- 4 Whisk together eggs, heavy cream, lemon zest, and lemon juice in a medium bowl.
- 5 Pour the egg mixture over the shrimp and spinach in the skillet. Stir gently to combine.
- 6 Reduce heat to medium-low and cook for 5 minutes, or until the edges are set but the center is slightly jiggly.
- 7 Transfer the skillet to a preheated 375°F oven for 8-10 minutes until the center is firm.
Variations
- Vegetarian Swap — Replace the shrimp with 1 cup of crumbled feta cheese and a handful of cherry tomatoes.
- Herb Heavy — Stir in 1 tbsp of fresh chopped parsley or dill into the egg mixture for an extra punch of flavor.
Notes
If you're in a major rush and don't want to use the oven, you can cook the whole thing on the stovetop over low heat with a lid on for about 12 minutes. Just make sure the heat is very low so the bottom doesn't overcook.
Equipment that helps
- Oven-safe skillet — Allows you to move from stovetop to oven without transferring messy ingredients.
- Whisk — Ensures the eggs and cream are fully incorporated for a consistent texture.
Find more dinners like this
More like this
