1. In a medium bowl, add eggs and milk. 2. Whisk mixture until light and frothy; set aside. 3. Pour oil into a 10 inch nonstick skillet over medium heat. 4. Add the scallions and saute for 1 minute or just until they are soft. 5. Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet. 6. Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm. 7. Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed. 8. Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set. 9. Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy). ---------------------------------------------------------------------------
Nutrition
Ingredients
