Shrimp And Parsley Frittata |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 2 |
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This sound good!! Ingredients:
6 large eggs, preferably organic |
sea salt and freshly ground black pepper |
a handful of fresh parsley leaves, finely chopped |
zest of 1 lemon |
juice of 1/4 of a lemon |
1 heaping tablespoon freshly grated parmesan cheese |
6—7 oz. fresh shelled medium shrimp |
a good dollop of butter |
olive oil |
1/2 a dried red chili, crumbled |
1 teaspoon cayenne pepper |
Directions:
1. Preheat the oven to 425°F.
2. In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and the Parmesan.
3. Roughly chop half the shrimp, leaving the rest whole, and add all of them to the bowl.
4. In a small, heavy, nonstick ovenproof pan, heat the butter with a good splash of oil until it begins to foam, then add all the egg mixture.
5. Slowly move a spoon around the eggs for about a minute on a medium heat, then put the pan into the oven. (You often get frittatas that are very well cooked, but I'd rather have it in a hot oven for a shorter amount of time so there's a little color on top and the middle's cooked but not absolutely set.)
6. Cook for 4 to 5 minutes, till slightly golden — it will rise slightly and will have a delicious lightness to it.
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