Zutaten für Scallop Frittata
- 2 tablespoons butter
- 1 tablespoon olive oil
- Bay Scallop
- Red Onion
- Garlic Cloves
- Fresh Basil
- Cherry Tomatoes
- 1 tablespoon capers, drained
- 6 large eggs
- Heavy Cream
- Salt & Freshly Ground Black Pepper
- 1/2 cup shredded Swiss cheese
- Breadcrumbs
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Zubereitung von Scallop Frittata
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet (10-inch), melt butter with olive oil over medium heat.
- Sauté scallops until lightly browned (about 2-3 minutes per side). Remove from skillet and set aside.
- In the same skillet, add sliced onions and cook until softened, about 5 minutes.
- Add minced garlic, chopped basil, tomatoes, and capers. Cook for 2 minutes more.
- Remove the vegetable mixture from the skillet with a slotted spoon and set aside.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
- Stir in the sautéed vegetables and shredded Swiss cheese.
- Generously grease a 10-inch pie pan or oven-safe skillet.
- Sprinkle bread crumbs evenly over the bottom of the prepared pan.
- Arrange the sea scallops on top of the bread crumbs.
- Pour the egg mixture over the scallops.
- Bake in the preheated oven for 35-40 minutes, or until the frittata is set and lightly browned.
- Let cool slightly before slicing into wedges and serving hot.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
7g
Fat
54g
Carbs
3g
