Shrimp Frittata

Ingredients 

 3/4 pound small shrimp peeled and deveined

 6 large eggs

 3 tablespoons milk (whole or 2% only )

 2 tablespoons olive oil

 2 scallions, thinly sliced

 1/2 teaspoon kosher salt

 black pepper to taste

         

  

  

         

                             

Directions  

 1. In a medium bowl, beat the eggs and milk with a small whisk 

or a fork until lightly frothy.

 2. Heat the oil in a 10- to 12-inch skillet (preferably nonstick) over 

medium heat. Add the scallions and cook, stirring constantly, just 

until they are soft, about 1-2 minute. Do not let them brown.

 3. Add the shrimp and salt; cook, stirring often, until the shrimp 

are pink and firm, about 2-3 minutes.

 4. Reduce the heat to low. Pour the eggs into the skillet and shake 

the pan lightly to distribute the shrimp and scallions evenly in the egg 

mixture. Cover the skillet and cook undisturbed until the eggs are set, 

about 6-8 minutes.

 5. Carefully run a long thin flexible spatula around the sides and under 

the frittata to release it from the pan, and slide it onto a serving platter.

 Cut the frittata in half or into wedges. Serve hot.