- 4 ounces fresh or frozen shrimp in shells
- 1/2 (9 ounce) package frozen artichoke hearts
- 2 cups refrigerated or frozen egg product, thawed
- 1/4 cup low-fat milk
- 1/4 cup thinly sliced green onions
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- Nonstick olive oil cooking spray
- 3 tablespoons finely shredded reduced-fat Parmesan cheese
- Cherry tomatoes, quartered (optional)
- Italian parsley (optional)
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.
- Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
- Lightly coat a large nonstick skillet with nonstick olive oil cooking spray. Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque. Reduce heat to medium-low.
- Pour egg mixture into skillet; do not stir. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).
- Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley.