Enchilada Frittata
A delicious Frittata inspired by the ingredients in an enchilada.
Servings: 3 -4
Calories: 359kcal
Ingredients
- 6 eggs
- 1 Tbsp. water
- 2 green onions diced
- 1 jarred roasted red pepper slivered
- 6 oz. large frozen shrimp 31-40 count, deveined, peeled and diced
- Ancho chili powder
- Paprika sweet
- Garlic salt
- 2 Tbsp. butter
- 1 avocado sliced
- Dollop of light sour cream
- 2 Tbsp. cilantro
- Enchilada sauce for drizzling
Instructions
- Dust the shrimp with the ancho chili powder, paprika and garlic salt. Cook quickly in 1 Tbsp. butter in a hot pan for 2-3 min. Set aside, refrigerate if made ahead of time.
- Heat a large cast iron pan and add the remaining Tbsp. of butter. Whisk the eggs with the 1 Tbsp. of water. Add the eggs to the pan and sprinkle the shrimp, red peppers and green onions on top. Cook on medium to medium low for 5 min. until the bottom is set. Broil to set the top for 1-2 min.
- Top with the sliced avocado. Add a dollop of sour cream in the middle. Sprinkle with the cilantro and drizzle with enchilada sauce.
Nutrition
Serving: 1 | Calories: 359kcal | Carbohydrates: 8g | Protein: 24g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 440mg | Sodium: 435mg | Potassium: 690mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1628IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 3mg