Shrimp and Parsley Frittata – an easy oven-baked frittata filled with shrimp and parsley. It is the perfect brunch or dinner for two.
- 6 large eggs
- sea salt and freshly ground pepper
- a handful of freshly chopped parsley, finely chopped
- zest of 1 lemon
- juice from 1/4 lemon
- 1 heaping tablespoon freshly grated Parmesan
- 6–7 oz. fresh shelled medium shrimp
- a good dollop of butter
- olive oil
- 1/2 of a dried chili, crumbled
Preheat oven to 425F.
In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and Parmesan.
Roughly chop half the shrimp, leaving the rest whole, and add all of them to the bowl.
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.
Slowly move a spoon around the eggs for about a minute on medium heat, then put the pan into the oven.
Cook for 4 to 5 minutes, till slightly golden.* Sprinkle the chili over it and slide it onto a board.
*Mine was still really runny at this time – I cooked mine about 10 minutes. Next time I would take it out after about 8 minutes.
from Jamie’s Italy