Oyster Frittata

Cooking Light
Adapted from the Shelburne Country Inn, this recipe is perfect for just about any meal of the day--especially that first one. Twenty years ago, they started serving oysters for breakfast, and this dish is the most poular.
4 servings


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12 shucked oysters
1/4 teaspoon hot sauce
3 (8-ounce) cartons egg substitute
1/4 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 cup fresh or frozen corn kernels (about 2 ears)
1/2 cup finely chopped onion
1/4 cup chopped yellow bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped fennel bulb, divided
2 tablespoons chopped seeded jalapeño pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese


Preheat broiler.

Add water to a small saucepan, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add oysters, and cook 1 minute or until edges of oysters curl. Drain. Place the oysters in a small bowl; sprinkle with hot sauce.

Combine egg substitute, milk, salt, and black pepper in a medium bowl; stir well with a whisk.

Heat oil in a large nonstick skillet over medium heat. Add the corn, onion, bell peppers, 2 tablespoons fennel, and jalapeño; cook for 3 minutes, stirring frequently. Add oysters, and sauté 1 minute. Add egg mixture; cook 4 minutes or until almost set.

Combine 2 tablespoons fennel and cheese. Wrap handle of skillet with foil; broil 1 minute. Top with cheese mixture; broil for 1 minute or until cheese melts. Serve warm.

Created date

October 2003

Nutritional Information

Calories 236
Caloriesfromfat 23 %
Fat 6 g
Satfat 1.9 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 26.1 g
Carbohydrate 20 g
Fiber 2.5 g
Cholesterol 29 mg
Iron 7 mg
Sodium 596 mg
Calcium 195 mg