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Mediterranean Seafood Frittata

This Mediterranean Seafood Frittata marries the sun-kissed flavors of coastal Italy and Spain in a vibrant brunch centerpiece. Filled with tender lobster, crab, surimi or shrimp and nestled among roasted Yukon potatoes, red pepper and green onion, each slice reveals a mosaic of color and texture. Beaten eggs enriched with butter and folded over the seafood-vegetable medley set to a golden finish in the oven, then crowned with fresh basil (or parsley), lemon zest and Parmesan for an herbal, tangy lift. Historically, frittatas evolved as Italian peasant fare, transforming foraged garden produce into a satisfying meal; here, seafood elevates the rustic tradition to an elegant plate. Serve warm alongside a crisp salad or olives for a light lunch, or share at a festive brunch where morning light brings out its golden hues.

Brunch | Light Lunch | Italian | Spanish | Gluten-Free | Pescatarian | Seafood Frittata | Cutting Board | Frying Pan | Knife | Mixing Bowl | Oven | Spatula | Egg | Potato | Seafood | Unsalted Butter | Baking | Folding | Sautéing | Festive | Under 1 Hour | Under 45 Minutes
Time to complete

Prep

20min

Cook

25min

Wait

5min

Total

50min

Ingredients (Makes 6 servings)
  • 300 g mixed cooked seafood (lobster, crab, surimi or shrimp) (2 cups)
  • 56 g unsalted butter (4 Tbsp)
  • 300 g Yukon potatoes, peeled and finely diced (2 cups)
  • 75 g red bell pepper, finely chopped (½ cup)
  • 15 g green onion (white and light green parts), finely chopped (1 stalk)
  • 6 g fresh basil or parsley, chopped (2 Tbsp)
  • 400 g large eggs, beaten (8 eggs)
  • Zest of 1 lemon (~2 g)
  • 50 g grated Parmesan cheese (½ cup)
  • Salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 9
  • Protein: 11
  • Carbohydrates: 5
  • Fiber: 1
Directions

Preheat and Prep

  • 1. Preheat oven to 175 °C (350 °F). Butter a 25 cm (10 in) oven-safe skillet.

Cook Vegetables

  • 2. Melt butter over medium heat in the skillet. Add diced potatoes, red pepper and green onion; sauté 5–7 minutes until vegetables are tender.

Assemble Frittata

  • 3. Season vegetables with salt and pepper. Spread cooked seafood evenly over the skillet, then sprinkle with basil (or parsley) and lemon zest.

Add Eggs and Cheese

  • 4. Pour beaten eggs into the skillet, covering the seafood-vegetable layer. Sprinkle Parmesan evenly on top.

Stovetop Set

  • 5. Cook on stovetop 2–3 minutes until egg edges begin to set but center remains loose.

Bake to Finish

  • 6. Transfer skillet to preheated oven. Bake 20 minutes until eggs are fully set and lightly golden on top.

Rest and Serve

  • 7. Let frittata rest 5 minutes. Slide onto a cutting board, slice into wedges and serve warm.
Cookix's Secrets

Bold Flavors

  • Stir in a pinch of smoked paprika or cayenne pepper for a spicy kick.

Flavor

  • Let the frittata rest a few minutes after baking; this improves slicing and texture.

Healthier Tweaks

  • Use half butter, half olive oil and substitute egg whites for two of the eggs.

Ingredient Prep

  • Dice potatoes uniformly so they cook evenly in the sauté step.

Protein Variations

  • Replace seafood with cooked diced chorizo or prosciutto for a savory meat frittata.

Regional Twist

  • Add crumbled halloumi and chopped olives for a Greek-style spin.

Serving

  • Garnish with extra fresh herbs and a drizzle of high-quality olive oil for brightness.

Technique

  • Use a nonstick or well-seasoned skillet to prevent sticking when sliding out the frittata.

Vegetable Variations

  • Swap Yukon potatoes for sweet potatoes or add spinach and sun-dried tomatoes.