Shrimp Frittata - cooking recipe

Ingredients

6 large eggs
3 tablespoons milk
2 tablespoons olive oil
2 scallions, thinly sliced
3/4 lb small shrimp, peeled and deveined
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
salt and pepper

Preparation

In a medium bowl, add eggs and milk.
Whisk mixture until light and frothy; set aside.
Pour oil into a 10 inch nonstick skillet over medium heat.
Add the scallions and saute for 1 minute or just until they are soft.
Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy).