Start your workday with a smoked cheese frittata smothered with delicious browned butter shrimp. The flavors of cheesy roasted corn and buttery Cajun shrimp make for a memorable and mouthwatering breakfast that puts sugary cereals to shame. Make this one the night before and all you’ll have to do in the morning is reheat and eat. It is truly eggs-cellent!
I have a confession to make. This recipe is my second version of a corn and shrimp-packed cheese frittata. An earlier rendition received such poor reviews from my family that it never made it to this website.
I love a plate of creamy, cheesy grits covered with spicy shrimp. I thought these flavors would be great in a frittata for a creative twist on an old favorite. So, I added some cooked and chopped shrimp, gouda, corn, and some tomatoes to my standard cheese frittata recipe.
Well, my family was not having it. Apparently, some people think that seafood has no place in a frittata.
Honestly, I thought the entrée needed some improvements as well. It wasn’t cheesy enough, there wasn’t enough corn, and I felt like the tomatoes weren’t adding anything taste-wise. But I was not defeated.
I had an "eggs-ceptional" idea
That weekend, we were visiting a farm that specialized in alliums, and I was gifted a red onion. I decided to redo the much-loathed frittata with the onion, twice as much corn, and some smoked cheese. The Cajun shrimp ended up on top of the dish, just like in traditional shrimp and grits.
This one was a hit. It was not even in the same ballpark as the earlier recipe that failed. The new recipe is the one I’m bringing to you today.
Sometimes you have to make mistakes in order to figure out a better way to do something. The Cajun browned butter shrimp needed to be on top of the frittata, who knew?
A little information for you from a nutrition “eggs-pert”
Eggs are a typical breakfast food in the United States. Did you know that in some states in the Southeastern U.S., shrimp and grits is considered breakfast fare as well? What a delicious way to wake up in the morning!
Eggs are one of the best natural food sources of choline, particularly if you can’t stomach beef liver. Choline is an essential nutrient, and deficiency can cause damage to your liver and muscles. It’s tough to get enough choline without consuming animal-based foods, though possible if you eat a lot of soy.
Why not enjoy a tasty dish of eggs in the morning? One large egg has only 70 calories and approximately 6 grams of protein, with no added sugar. It would be difficult to find a cold breakfast cereal that offers a similarly excellent nutrient package.
This frittata offers a nice balance of healthy fats, protein, and carbs (from the corn). You’ll get the energy you need to carry you through to lunch. It is pretty darn delicious too, if I do say so myself.
I used a smoked Maasdam cheese in this recipe, which is a Swiss-style Dutch cheese. If you can’t find it, smoked cheddar would be a fine substitute. Go for a smoked cheese in this one; the flavor is fantastic!
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Smoked Cheese Grits Frittata Smothered with Browned Butter Shrimp
- 1 red onion, very thinly sliced
- 3 tablespoons butter
- 1 cup frozen roasted corn (I used Trader Joe's brand)
- 9½ ounces smoked cheese, shredded (269 grams; maasdam or cheddar)
- 1 lb raw tail-on peeled shrimp, thawed (454 grams)
- 1 tablespoon Cajun seasoning
- 6 large eggs
- 1 tablespoon fresh chives, chopped
- cooking spray of choice
- Preheat oven to 350°F (175°C). Spray a 9-inch (22.9 cm) pie plate with cooking oil.
- Saute the onion in 1 tablespoon of butter until lightly browned.
- Add corn to the hot pan towards the end of cooking to thaw.
- Beat the eggs in a medium mixing bowl, Add the onions, corn, and cheese and combine thoroughly.
- Pour the egg mixture into the pie pan. Bake in the hot oven for 30 minutes.
- While the frittata bakes, brown the last 2 tablespoons of butter.
- Add the shrimp to the butter and sprinkle with the Cajun seasoning.
- Cook, stirring to distribute the butter and seasoning evenly over all of the shrimp.
- When the frittata has finished baking, put shrimp on top. Garnish with the chopped chives.
What are some of your favorite foods to include in a frittata? Are you with my family in the belief that shrimp should not be chopped up and put into an egg dish?
Please leave a rating and a comment if you try this recipe out. I hope that you love it, and thank you!