Shrimp, Bell Pepper, and Thyme Frittata

 pg 154 serves 4          1 point
4 lg eggs
2 t fresh thyme leaves
2 t chopped fresh chives
¼ t salt
1/8 t black pepper
2 t olive oil
1 sm red bell pepper, diced
1 shallot, chopped (or green onions)
4 oz cooked peeled and deveined shrimp, coarsely chopped
1. Preheat broiler
2. Whisk together eggs through black pepper in medium bowl. Set aside.
3. Heat oil in 10” ovenproof skillet over medium heat. Add bell pepper and shallot; cook, stirring until vegetables are softened, about 3 minutes. Add shrimp and remaining 1/8 t salt and cook just until heated through , about 1 minute.
4. Pour egg mixture over shrimp mixture. Cook, without stirring, until eggs are almost set, about 5 minutes.
5. Place skillet 5” from heat and broil until frittata is set and top is golden, about 5 minutes longer. Slide frittata onto serving plate and cut into 8 wedges. Serve hot, warm, or at room temp.