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Spicy Shrimp and Spinach Frittata Recipe


This is a yummy egg dish with shrimp and spinach. It's like a big, flat egg pancake with tasty things inside. You cook it in a pan and can share it with your family for breakfast or lunch.


1 red bell pepper
1 lemon
3 tablespoons olive oil
8 large eggs
300 g raw shrimp, peeled and deveined
150 g fresh spinach
1 teaspoon honey
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
Salt to taste
Black pepper to taste


Start by washing the red bell pepper, cutting it into small pieces, and squeezing the juice from the lemon.
In a bowl, whisk together the eggs, lemon juice, oregano, salt, and black pepper.
Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp and set aside.
In the same pan, add the remaining tablespoon of olive oil and the red bell pepper. Cook for 2 minutes.
Add the fresh spinach to the pan and cook until it wilts, about 2 minutes.
Pour the egg mixture over the spinach and bell pepper. Cook without stirring for 5 minutes, or until the eggs are just set.
Arrange the cooked shrimp on top of the frittata and let it cook for another 2 minutes.
In a small bowl, mix together the honey and balsamic vinegar to create a simple sauce.
Slide the frittata onto a plate, drizzle with the honey balsamic sauce, and serve.

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