Seafood Frittata

Recipe Ingredients

1/4 cup	49g / 1.7oz	Clarified butter
1/2 cup	118ml	Salmon - 1-inch pieces
1/2 cup	118ml	Bay or sea scallops
1/2 cup	118ml	Rockfish - firm white fish
1/3 cup	78ml	Shrimp - small
1/3 cup	78ml	Mushrooms - sliced
1/4 cup	15g / 0.5oz	Onions - thinly sliced
		Garlic cloves - crushed
		Lemon juice
1/4 teaspoon	1.3ml	Dried oregano
3 tablespoons	45ml	White wine
2		Eggs
1/4 cup	59ml	Half and half
2		Tabasco - shakes
1		Tomatoes - thinly sliced
1/2 cup	73g / 2.6oz	Cheese - shredded
		Sour cream

Recipe Instructions

In 1/4 cup clarified butter, saute 1/2 cup 1-inch salmon pieces, 1/2 cup scallops, 1/2 cup rockfish pieces (firm white fish), 1/3 cup shrimp, 1/3 cup sliced mushrooms, 1/4 cup thinly sliced onions, 1/2 tsp. oregano and 2- 3 Tablespoons white wine. In a bowl beat 3 eggs. Add 1/4 cup half and half and 2 shakes of Tabasco.

Beat well. Slice one tomato in thin slices, set slices aside. Heat butter in a small omelets pan, add egg mixture. When eggs have begun to set around the edge, add seafood mixture. Work the mixture together, gently. When the mixture has begun to set, remove from the heat.

Place the tomato slices on top in a circular pattern. Sprinkle with shredded or chunked cheese. Place pan in 425F oven for 4-5 minutes.

Remove to serving plate, add a dollop of sour cream. Low fat sour cream can be substituted, and I like to use a non-stick pan to cut down on the butter used.

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