意式鮮蝦百合旦餅
• 4 ounces fresh or frozen shrimp in shells
• 1/2 of a 9-ounce package frozen artichoke hearts
• 2 cups refrigerated or frozen egg product, thawed
• 1/4 cup fat-free milk
• 1/4 cup thinly sliced green onions
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• Nonstick cooking spray
• 3 tablespoons finely shredded Parmesan cheese
• Cherry tomatoes, quartered (optional)
• Italian parsley (optional)
directions
1. 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.
2. Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
3. Lightly coat a large nonstick skillet with nonstick 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.
4. 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).
5. 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. Makes 3 servings.
意式鮮蝦百合旦餅
•4盎司新鮮蝦肉
•8盎司朝鮮薊（白合）
•2盎司洋蔥絲
•2杯旦液
•1 / 4杯脫脂牛奶
•1 / 4杯蔥切成薄片
•1 / 8茶匙大蒜粉
•1 / 8茶匙胡椒粉
•不粘烹飪噴霧
•3湯匙細意大利乾酪絲
•櫻桃西紅柿，
•意大利香菜
做法
1）蝦去売，取肉。與此同時，清理白合，取蕊切絲。
2）雞蛋和奶，大蔥，大蒜粉，胡椒粉一起攪拌均備用。
3）在平底鍋噴上不粘底烹飪噴霧。用中火熱煎鍋。把蝦和白合絲炒 1至3分鐘，或直至蝦至七成熟。
4）把蛋液倒入鍋內，撈勻其它材料。
5）撒上帕馬森奶酪，放進350℉的焗爐內焗約廿分鐘至旦餅和乳酪變金黃色。把意大利蛋餅移到餐盤上，切成角形。加上櫻桃番茄和香菜作裝飾。
