Ingredients

Instructions

  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).