Shrimp and Feta Frittata

Time to Cook: 
10 min
Time to Prepare: 
5 min
Number of Servings: 
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If you are look for a quick, nutritious, and tasty meal frittata is your answer. This combination of leeks, salty feta, and shrimp makes it something special-and you can whip this up in no time for a lunch or a light dinner. It's a great way to use a few little bits leftover in the fridge. If you don't have a skillet with an oven proof handle, you should still be able to use yours if you cover the plastic handle with aluminum foil. Just be careful removing it from the oven-sometimes I forget that the handle is hot and then grab it!

Shrimp and feta are the best.


cherry or grape tomatoes, halved

1 green onion, minced finely

1 cup sliced and washed leeks

pinch hot pepper flakes

4 eggs, beaten

10 - 12 large coooked prawns, peeled and deveined

1 tsp chopped fresh oregano

2 oz crumbled feta cheese


1. Pre-heat the broiler and set the oven rack about 5 inches from the element.

2. In a small frypan, cook the leeks over medium heat in a bit of oil until softened. Add the tomatoes and a pinch of hot pepper flakes to the pan and sprinkle them with a bit of pepper. Saute for about a minute or two until the tomatoes begin to break down before adding the shrimp and continuing to cook a little longer so that the shrimp warm up.

3. Transfer the tomato and shrimp mixture to a bowl and set aside.

4. In a 9 inch oven proof skillet, warm about 2 tsp of oil over medium heat. When it's hot pour in the eggs and let cook for about a minute until the underside is cooked but the top is still runny. Sprinkle with the oregano, then scatter the tomato and shrimp mixture over top. Try to spread it out evenly. Crumble the feta over top.

5. Place the skillet in the oven and, watching carefully, cook a few minutes until the eggs set and the cheese melts slightly. Once the frittata is cooked, remove from the oven and scatter with the minced green onion.

6. Serve immediately.

Adapted from Gordon Ramsay