I love making interesting things for breakfast but usually don’t have the motivation to make them look pretty, hence why I have never posted any of them. Last weekend however, I was able to muster enough strength to whip together a very simple frittata like muffin with shrimp and spinach. Unlike many of my recipes this one is super easy and literally takes less than twenty minutes!
Serves 4- 6
½ bag 8oz of spinach
8 large shrimp, de-veined, cooked (boil for 1 minute)
½ cup shredded cheddar cheese
2 tbsp whole milk
S&P to taste
Preheat the oven to 350 and grease a regular size muffin tin; this recipe made a little over six muffins for me. While the oven is heating, cook the spinach in a little EVOO in a pan over medium heat for 3-5 minutes, or until wilted; add S&P to taste and then chop fine. While the spinach is cooking, combine the eggs and milk and beat to combine and chop the cooked shrimp into bite size pieces. In a large bowl combine the shrimp, cheese, spinach and eggs; stir well to combine and add a little S&P. Pour the mixture evenly into each tin and be sure there is an equal amount of shrimp in each; leave an eighth of an inch or so clearance at the top so they don’t over flow and stick together while cooking. Place them in the oven and bake them for about 15 minutes or so; you know they are done when the “muffins” are firm to the touch. Carefully remove them and dress them with tails and any sauce you like; I prefer hot sauce myself!