Shrimp, Spinach and Mushroom Frittata

Frittata is essentially a crustless quiche. This Italian staple is completely customizable, incredibly easy and totally delicious. For this version, we combined our savory Shallot Olive Oil with spicy BBQ Shrimp Seasoning and rich Roasted Garlic Sea Salt. Turn to this dish when planning your next brunch, then wait for the accolades. We love this protein-packed dish for a quick weeknight supper, too. And we especially love how nicely it tucks into a lunchbox the next day.


8 eggs

1/2 cup milk

3/4 tsp Roasted Garlic Sea Salt

1/4 tsp ground black pepper

1/2 lb peeled, deveined shrimp

1 Tbl BBQ Shrimp Seasoning

Shallot Extra Virgin Olive Oil

1 shallot, thinly sliced

1 cup sliced mushrooms

2 cups fresh spinach



Preheat oven to 350 degrees. In a bowl, whisk together the eggs, milk, Roasted Garlic Sea Salt and ground black pepper until just combined. Don't over whisk. Set aside.

Pat the shrimp dry and season with the BBQ Shrimp Seasoning. Heat a cast iron or oven-safe skillet over medium high heat. Drizzle in Shallot Extra Virgin Olive Oil to coat the bottom of the skillet. Add the shrimp and saute until the shrimp are opaque pink throughout and firm to the touch--about 5 minutes. Move to a plate. Drizzle in a little more Shallot Oil and add the sliced shallot and mushrooms. Saute until golden brown and all liquid has dissipated from the mushroom. Move to the plate with the cooked shrimp. Add the spinach to the pan and saute just until wilted; move to the plate with the mushrooms and shrimp.

Drizzle a little more Shallot Oil and add the eggs and cooked ingredients to the pan. Stir to combine and cook the eggs a bit. Once you see some scrambled eggs forming, move the pan to the oven to finish cooking. The eggs should pull away from the sides and jiggle only slightly in the center--about 15 minutes.

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