Food Time! Shrimp & Red Pepper Frittata

I realized that according to Picket Fence blogs that I am one of the top Food blogs. So I thought I’d better get moving with some of the recipes I want to share!

My quick go-to dinner has been the frittata for months. You can throw anything in it and it tastes great. During my research I’ve found that some frittatas have potatoes, some leftover pasta, and some are just eggs and veggies. Some frittatas are flat–like open-faced omelettes and others are thick and fluffy. Since I am cooking for the giant boys, my frittatas are thick and fluffy.

This recipe feeds the boys with side dishes. If you want something smaller, cut all ingredients in half.


Two red peppers, cut into small pieces

Half a sweet onion, cut into small pieces

Mushrooms, I use fresh or canned, depending on what’s in the cupboard

Garlic powder

Salt & Pepper

1 pound of shrimp, thawed, if frozen, with tails removed

Parmesan cheese

12 eggs

1/2 cup milk

Mozzarella cheese

Olive Oil

Cooking Directions

Preheat oven to 350 degrees.

Coat bottom of cast iron skillet with olive oil, let heat. Add red pepper and onion pieces. Season with garlic powder, salt and pepper. Saute until onion is translucent and red pepper is cooked through. Add shrimp, mushrooms, and a few sprinkles of Parmesan cheese. Stir as needed.

While the ingredients are cooking in the skillet, crack the eggs and add milk. Add salt and pepper. Whisk together.

When ingredients in skillet are done cooking, spread evenly, then pour egg/milk mixture into skillet. Leave on burner on medium heat without stirring, until eggs on the sides of the pan are set. The center is still liquid. This takes about ten minutes.

Sprinkle mozzarella cheese over eggs. Place cast iron skillet in preheated 350 degree oven. Bake for 15 to 20 minutes. A butter knife inserted into the center will be clean when it is done.

Serve with hash browns or salad.

Chef’s Notes: I rarely measure anything and don’t present my recipes with measurements set in stone. You know how spicy or bland you need your food to be.

Let me know what you think of this!

8 thoughts on “Food Time! Shrimp & Red Pepper Frittata

  1. Tommy it is soooo good! The parmesan cheese added to the veggies and shrimp really make the dish! By the way, do you know how much Hamburger Helper I would need to feed the giant twins?!

  2. yum I love making those havent made one in years, try it next time with gyros meat and feta cheese the cucumber sauce on the side nice combo , wish I could try with the shrimp , but that would include a trip tothe hosipital

    • No trips to the hospital!!!! It would be just as good without the shrimp. Maybe chicken? More mushrooms?

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