Ingredients for Lobster And Shrimp Ranch Frittata Rsc
- Sour Cream
- 1/4 cup milk
- 1 cup cherry tomatoes, halved
- 2 tablespoons Hidden Valley Original Ranch Seasoning Mix
- 1/4 cup fresh chives, chopped, divided
- Lemon Zest
- Garlic Powder
- 8 jumbo eggs
- 2 cups fresh spinach
- 1 cup cooked lobster meat, chopped
- 1 cup raw shrimp, peeled and deveined, tails removed, chopped
- 1/2 cup Swiss cheese, shredded, divided
- Half And Half Cream
- Red Potatoes
- Fresh Garlic Cloves
- Sumac
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- Coconut Oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh chives, chopped, divided
- 2 cups frozen hash browns
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lobster And Shrimp Ranch Frittata Rsc? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lobster And Shrimp Ranch Frittata Rsc
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in ranch dressing, Parmesan cheese, half of the Swiss cheese, and half of the chopped chives.
- In an oven-safe skillet (10-inch or larger), melt butter over medium heat.
- Add hash browns and cook until lightly browned, about 5 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Gently fold in the lobster, shrimp, and remaining Swiss cheese.
- Pour the egg mixture over the hash brown and seafood mixture.
- Bake for 25-30 minutes, or until the frittata is set and lightly golden brown.
- While the frittata bakes, prepare the topping: Combine remaining chives, tomatoes and a spoonful of ranch dressing in a small bowl.
- Once the frittata is cooked, top with tomato-chive ranch mixture and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
12g
Fat
77g
Carbs
7g
