- 1 C Mind Blown Plain Shrimp
- 2 Tbsp high heat oil, we like avocado or coconut oil
- 1/2 cup red onion, diced
- 10 eggs, or equal parts egg substitute
- 1-2 Tbsp prepared pesto
- 2 large handfuls of fresh baby spinach
- 1 tsp pink salt
- 1/2 tsp black pepper
- Fresh lemon slices, for serving (optional)
Preheat your oven to 350 degrees.
In a large skillet (12 inch), add oil to the same skillet over medium-high heat. Once heated, add in the red onion & sauté until soft, about 2-3 minutes. Add in the frozen Mind Blown Plain Shrimp and continue to cook another 2-3 minutes until the Shrimp are cooked through.
While the shrimp is cooking, whisk together the egg substitute or eggs, pesto, pink salt and pepper in a large bowl. Fold in the spinach leaves at the end.
Once the shrimp is cooked, pour in the egg substitute/pesto mixture. Place in the oven and bak on 350 for 2—30 minutes until the edges of the frittata begin to pull away from the sides of the skillet, and the middle does’t jiggle in the middle.
Remove from the oven, serve warm with fresh lemon slices and fresh herbs.