Photo by Alicia Cahill

This shrimp frittata is perfect for breakfast, brunch or dinner

When I was growing up, my dad was in charge of weekend breakfast. The plating wasn’t fancy, the ingredients weren’t gourmet, but the meal was a comforting combination of classics: your choice of eggs, crispy strips of bacon and buttered toast sagging under a generous smear of jam.

If I wasn’t feeling well, I’d sweet-talk him into scrambled eggs with soft clouds of cream cheese gently folded inside. And if I was very lucky, and my parents were busy, breakfast might go on repeat and make a special appearance at dinner.

This shrimp frittata seems like a leap from the breakfasts of my childhood, but it’s not really too far off the mark. The trifecta of plump local shrimp, creamy goat cheese and fresh tarragon tucked into fluffy baked eggs makes a balanced and delicious dish. It’s a quick and easy go-to for breakfast, brunch and, yes, even dinner.

Shrimp Frittata

Servings: 6

10 eggs

2 tablespoons butter, divided

8 ounces jumbo shrimp, peeled, deveined, and cut into ½-inch pieces

Kosher salt and freshly ground black pepper

1 medium garlic clove, minced

1 teaspoon fresh tarragon, finely chopped, plus extra for garnish

1 teaspoon fresh lemon juice

4 ounces crumbled goat cheese, plus extra for garnish

Preheat the oven to 350 F. Butter a 6-inch metal food ring and place it on a parchment-lined sheet pan.

In a large bowl, beat eggs until well combined. Set aside.

In a large oven-proof non-stick skillet, heat 1 tablespoon of butter over medium heat. Add the shrimp, season with salt and pepper, and cook, stirring until just opaque. Add the garlic and cook, stirring until fragrant and golden. Stir in tarragon and lemon juice.

Add the remaining tablespoon of butter and the eggs to the skillet. Quickly reduce the heat to medium-low. Season eggs with a pinch of salt and cook until they just set around the edges.

Use a silicone spatula and gently stir the eggs a few times, combining the cooked and uncooked portions. Continue cooking until the edges set again, then tilt the pan. Lift the edge of the frittata with the spatula and allow any uncooked eggs to flow onto the pan. Scatter the crumbled goat cheese across the top. Cook until the edges set again and repeat tilting technique. The frittata should look shiny and wet on top.

Transfer the egg mixture into the prepared food ring, distributing the mixture evenly and gently pressing it into place. Place the sheet pan into the preheated oven and bake for 10-15 minutes. The frittata will puff slightly.

Remove the frittata from the oven and use a thin knife to loosen it from the edges of the food ring. Remove the ring and transfer the frittata to a plate. Garnish with additional cheese and fresh herbs before serving.

Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.