Easy Shrimp and Leek Frittata Recipe
This prawn and leek frittata is a quick, filling breakfast that feels fancy with minimal effort—low carb and high protein.
Servings: 4
Calories: 241kcal
Equipment
- Oven-safe skillet
- Whisk
- Cutting board & knife
Ingredients
- 2-3 leeks
- 5.3 oz raw shrimp peeled
- 5 large eggs
- 4.2 oz cream cheese
- 6 cherry tomatoes
Instructions
- Grab a medium frying pan and warm 3 tablespoon olive oil over medium heat. While that heats, let’s tackle the leeks. They’re sneaky—dirt loves hiding between their layers! Slice off the dark green tops, then halve them lengthwise. Rinse under cold water, fanning out the layers to flush out any grit. Thinly slice the pale green and white parts, then toss them into the pan. Cook for 5 minutes, stirring occasionally, until they’re soft and sweet.2-3 leeks
- While the leeks cook, prep the shrimp: chop ¾ of them into bite-sized pieces (leave the rest whole for pretty presentation). Add them to the pan with the leeks. Give it all a quick stir—just 1 minute is enough since shrimp cook fast!5.3 oz raw shrimp
- In a bowl, crack the 5 eggs and whisk luntil fluffy. Drop in ¾ of the cream cheese (little chunks are fine—they’ll melt into creamy pockets). Season with salt and pepper, then whisk again until it’s mostly smooth (no stress over tiny cheese lumps).5 large eggs, 4.2 oz cream cheese
- Pour the egg mixture over the leeks and shrimp. Tear the remaining cream cheese into small bits and scatter them over the top. Halve a handful of cherry tomatoes and nestle them into the eggs, cut-side up.6 cherry tomatoes
- Let the frittata cook undisturbed for 5–8 minutes on the stovetop—edges should set, but the center will still jiggle. Add a lid on top if you have one. Now, pop it under a medium-hot grill (broiler) for 3 minutes until the top turns golden and the middle has a gentle wobble (it’ll keep cooking as it rests).
- 💡 Pro Tip: Let it sit for 2 minutes before slicing—patience = clean cuts! For extra flavor, sprinkle fresh dill or chives before serving!
Video
Notes
📝
- Leek Prep: Always wash thoroughly (dirt hides between layers!). Use only white/light green parts for tenderness.
- Shrimp Tips: Thaw frozen shrimp overnight in the fridge. Cook just until pink (1 min) – they’ll finish in the oven.
- Perfect Texture: Whisk the eggs until frothy for fluffiness. Let it cool for 3 mins after baking for clean slices.
- Make It Your Own: Keto? Use full-fat cream cheese. Dairy-free? Swap cream cheese for coconut cream. Extra veggies? Add spinach or bell peppers.
- Storage: Fridge: 3 days in an airtight container. Freeze: Wrap slices for up to 1 month. Reheat: 350°F oven for 10 mins (best texture)
Nutrition
Calories: 241kcal | Carbohydrates: 10g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 282mg | Sodium: 396mg | Potassium: 293mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1631IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 2mg
