Scallop Frittata
Elevate your brunch game with this decadent Scallop Frittata, a luxurious blend of tender seared scallops, vibrant baby spinach, and juicy cherry tomatoes baked to perfection in a fluffy, Parmesan-enhanced egg base. This oven-finished dish combines the irresistible golden crust of scallops with the creamy richness of heavy cream and the aromatic punch of garlic and fresh parsley, all cooked in one skillet for easy preparation. Perfect for a crowd-pleasing breakfast or light dinner, this recipe is ready in just 35 minutes and offers a balance of elegance and simplicity. Serve warm and savor the harmony of gourmet flavors in every slice.
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Recipe Information
Ingredients
- 8 pieces large sea scallops
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 large egg
- 0.25 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the scallops dry with paper towels. Season with a pinch of salt and pepper on both sides.
In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat.
Sear the scallops for 2 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.
Add the cherry tomatoes and baby spinach to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and tomatoes begin to soften. Remove the vegetables from the skillet and set aside.
Preheat the oven to 375°F (190°C).
In a mixing bowl, whisk together the eggs, heavy cream, grated parmesan cheese, salt, and black pepper until fully combined.
Return the vegetables to the skillet, spreading them out evenly. Pour the egg mixture over the vegetables.
Arrange the seared scallops on top of the egg mixture.
Cook on the stovetop over medium heat for about 3-4 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the center is set and the top is lightly golden.
Remove the skillet from the oven and let the frittata rest for 5 minutes.
Sprinkle the fresh parsley on top, slice, and serve warm.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 1986 mg | 662% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 753 mg | 58% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
