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Chef’s RECIPE@ホーム

Oyster frittata

Seasoned Seafood boil

Snack or Appetizer

Wine

Whisky with Soda

Easy frittata with ready-to-eat oyster. Very filling with potato!

Processed seafood used

Brio Brio Bakery & CaféNaoko Shiode

Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.

Servings
Serving 4
Cooking time
20 min
Total servings
Serving 4
Cooking time
20 min

Ingredients

Egg
8
Salt
1/2 tsp
Heavy cream
100g
Onion (minced)
1/2
Spinach (chopped)
50g
Red paprika (cut into bite size)
1/2
Grated parmesan cheese
20g
Oyster in soy sauce
1 pack
Olive oil
some
Salt, Pepper
some

Directions

  1. Peel potato skin and cut into bite size. Rinse in bowl of water, and wipe moisture off. Microwave to soften.
  2. Heat olive oil in a skillet, and saute onion until soft. Then add spinach, red paprika. Sprinkle salt and pepper to season. Remove ingredients from the skillet.
  3. Beat the eggs in a bowl, and add salt and heavy cream. Mix well.
  4. Add potato, sauteed vegetables, grated cheese and oyster in egg mixture. Mix well.
  5. Heat large amount of oil in a skillet.
  6. Pour egg mixture in a skillet and wait until the edges start to set. Lower the heat. Cover with lid and cook for 5 minites.
  7. Remove lid and place the larger plate face-down on top of the skillet. Then flip so the frittata falls onto the plate. Add extra oil in a skillet and slide the frittata back.
  8. Make sure to cook the other side. Plate and serve.

Remarks

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