Mini Frittata with Shrimp and Parmesan
Breakfasts • European
Description
Very tasty frittatas, perfect for a Sunday breakfast, as well as an appetizer for a buffet. Shrimp can be replaced with lightly salted salmon, trout, or even a slice of herring — the appetizer looks very impressive! The proportions are calculated for 12 mini frittatas, 8 cm in diameter.
Ingredients
- Chicken Egg 6 pieces
- Mustard Greens 1 teaspoon
- Cream 22% 5 fl oz
- Grated Pecorino Pepato Cheese 5 oz
- Parsley ½ bunch
- King Prawns 12 pieces
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Beat the eggs, cream, and mustard with a mixer.
Step 3
Season with spices to taste.
Step 4
Grease the muffin tins with vegetable oil.
Step 5
Fill the tins ¾ full with the egg mixture. Sprinkle cheese on top.
Step 6
Bake in the preheated oven for 10–15 minutes. While the frittatas are baking, boil the shrimp in boiling water for 3–4 minutes.
Step 7
Peel the shrimp.
Step 8
Remove the finished frittatas from the oven, let them cool slightly. Remove from the tins.
Step 9
Top with shrimp and herbs.
Step 10
Serve warm or chilled.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!