1 lb of frozen shrimp
1 tsp salt
3 tbs olive oil
2 green onions
1 clove garlic
2 medium tomatoes, seeded and diced
6 large eggs
3 tbs Parmesan cheese
2 tbs minced fresh basil
1/2 cup shredded cheese (any kind you like)
2 minced fresh parley
1. In a non stick skillet, heat 2 tbs of olive oil over medium heat. Add shrimp and saute until defrosted, 5-6 min. Transfer to plate and set aside. Add 1 ts oil to the skillet and saute garlic for 1 min. Add the tomatoes and cook until heated through; transfer to a plate and set aside.
2. In a bowl, whisk the eggs with the Parmesan cheese and black pepper. Heat the remaining olive oil in the non stick skillet over medium heat, spread the squash over the pan bottom. Pour in the egg mixture and cook until set, about 5 min. Meanwhile, preheat the broiler on low. Top the frittata with the remaining tomato mixture, your favorite cheese, basil and parsley. Slip under the broiler to melt the cheese, about 3 min.
3. Cut into wedges and serve warm or at room temperature.