A delightful seafood frittata combining lobster and shrimp with a creamy ranch flavor.
Whisk together the sour cream and milk until smooth. Add the chives, lemon zest, garlic powder, and diced tomato. Mix well and refrigerate.
Chill the sauce to enhance its flavor and consistency.
Beat the eggs in a bowl until frothy. Stir in the half-and-half, salt, and pepper.
Ensure the eggs are well-beaten for a fluffy texture.
Melt the butter in an oven-safe skillet over medium heat. Sauté the shrimp until pink, then add the spinach and cook until wilted.
Do not overcook the shrimp to keep them tender.
Pour the egg mixture into the skillet. Add the lobster and swiss cheese, stirring gently to combine.
Stir gently to avoid breaking the ingredients.
Sprinkle the parmesan cheese on top and transfer the skillet to the oven. Broil until the top is golden and set.
Keep an eye on the broiler to prevent burning.
Let the frittata cool slightly before serving. Drizzle with the prepared sauce and garnish with additional chives.
Allowing the frittata to rest enhances its flavor and texture.
