1 12 oz. package of SeaPak Shrimp Scampi
3 tablespoons olive oil
1/2 cup red onion, diced
2/3 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon prepared basil pesto
1/3 cup ricotta cheese
2 large handfuls of fresh baby spinach or baby kale
Fresh lemon slices, for serving (optional)
Preheat oven to 350 degrees.
Heat the olive oil in a large cast iron skillet (12-inch) over medium-high heat.
Once heated, add in the red onion and sauté until soft, about 2-3 minutes.
Add in the frozen shrimp scampi and sauté another 7-8 minutes.
While the shrimp is cooking, whisk together the eggs, milk, salt, pepper, pesto, and ricotta until combined in a large bowl.
Fold in the spinach or kale leaves. Set aside.
Once the shrimp is cooked, pour in the egg mixture.
Continue cooking over medium heat until the edges of the frittata begin to pull away from the sides of the skillet, about 5-7 minutes.
Immediately transfer the skillet to your preheated oven, and bake 18-20 minutes or until the center of the frittata is set.