Crab and Shrimp Frittatas

Dinner Monday night was Crab and Shrimp Louie – dungeness crab and bay shrimp piled high on top of iceberg lettuce with a homemade Louie Dressing. In typical Tim-Fashion, I had more crab and shrimp than I needed for four salads, so the rest went right into the freezer.

While getting lunch together, today, Victor said he had a plan for it – he was going to make a frittata for dinner. Never one to argue when someone wants to feed me, I immediately took the crab and shrimp out of the freezer!

And I had a feast for dinner!

Along with the crab and shrimp, Victor added diced red pepper, caramelized onions, diced tomatoes, pecorino romano, ricotta, fresh basil and oregano, and salt and pepper.

As perfect as perfect can be!

Crab and Shrimp Frittata

Even more perfect is we have enough for lunch tomorrow, as well, since there’s really no way to make a small frittata in our house!

It’s great being married to a man who can cook!

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