Shrimp and Artichoke Egg Puff

12 eggs
1 1/2 cups half & half
1 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 lb. peeled, de-veined and cooked shrimp (about 12 shrimp)
1 cup artichoke hearts, canned, drained, and chopped
1/2 cup grated Romano cheese
2 T. red onions, chopped
1/4 cup chopped parsley

In medium bowl, add eggs, half and half, and flour. Beat well.

Add salt pepper, shrimp, artichoke hearts, cheese, onions, and parsley. Beat again until combined.

Spray a decorative 2 quart baking dish with non-stick spray.

Pour egg mixture into pan. Place in preheated 375 degree oven for 30 minutes or until puffed and set.

Remove from oven. Cut into 6-8 wedges and serve at once.

Add comment