Lowcountry Shrimp Frittata

I am going regional today with a twist on the frittata: a lemony Lowcountry version that features shrimp and sausage You can serve this one for dinner alongside a heaping plate of collard greens with bacon.  Sorry, no grits allowed!  Hopefully, you won’t miss them.

Lowcountry Shrimp Frittata

6 large eggs

¼ cup parsley leaves, chopped

Zest of 1 lemon

Juice of ¼ lemon

¼ pound of fresh local shrimp, shelled and cut in halves

¼ pound of turkey sausage, cooked

Olive oil

½ teaspoon of crushed red chili pepper

Sea salt and pepper

Preheat the oven to 425 degrees. Heat a small amount of olive oil in an ovenproof skillet or pan on top of the stove. Whisk the eggs and add in the rest of the ingredients. Pour into hot pan. Move the eggs around for about a minute and then put the pan into the oven. Cook for about 5 minutes or until lightly puffed and just set in the middle. Serve frittata right from the pan or remove with a small spatula and cut into wedges.

Collard Greens with Bacon

1 teaspoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, chopped

Sea salt and pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, washed and cut into 2” pieces (Can substitute kale for the collards)

Optional: Hot pepper vinegar

Heat oil in a large pot over medium high heat. Add bacon and cook until crisp. Remove bacon from pan, crumble and return to pan. Add onion and cook until tender, about 5 minutes. Add garlic and cook just until fragrant. Add collard greens and fry until they start to wilt. Pour in chicken broth and season with salt, pepper, and red pepper flakes. Reduce heat to low and cover and simmer for about 30 minutes or until greens are tender. Splash on a dash of hot pepper vinegar.