Vietnamese Keto Shrimp & Veggie Frittata with Spicy Fish Sauce (Cơm Trứng Vịt Kem)

Allergens

Fish, Shrimp, Eggs

Ingredients

• 1. 8 large eggs 2. 4 oz shrimp, peeled and deveined 3. 1 cup spinach, roughly chopped 4. 1/2 small onion, finely chopped 5. 1 red bell pepper, thinly sliced 6. 2 garlic cloves, minced 7. 1 tablespoon olive oil 8. Salt and pepper, to taste 9. For the Spicy Fish Sauce: 3 tablespoons fish sauce 1 teaspoon sugar substitute (e.g., stevia or erythritol) 1/2 teaspoon red pepper flakes, adjust for spice preference 1/2 teaspoon lime zest 1 tablespoon lime juice 1/2 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, whisk together eggs, salt, and pepper. Set aside.
3. Heat olive oil in an oven safe skillet over medium heat. Add onion and garlic, cook until fragrant.
4. Add shrimp, bell pepper, and spinach to the skillet. Cook for about 2 minutes or until shrimp turns pink.
5. Pour the egg mixture over the vegetables and shrimp in the skillet, ensuring even distribution.
6. Transfer the skillet to the preheated oven and bake for 18 20 minutes, or until the frittata is set and golden brown.
7. In a small bowl, prepare the Spicy Fish Sauce by combining fish sauce, sugar substitute, red pepper flakes, lime zest, lime juice, and cilantro. Mix well.
8. Remove the frittata from the oven and let it rest for 2 minutes before slicing and serving with a dollop of Spicy Fish Sauce on top.

Chef’s Insight

Adjust the spiciness of the Spicy Fish Sauce according to your preference.

Notes

Use fresh ingredients for the best flavor and texture. - Adjust cooking time if using a different size or type of skillet.