Shrimp Frittata
Breakfasts • European
Description
About lemon juice: strictly speaking, it's not very good to add it to eggs. Jamie mentions this. Eggs can curdle from lemon juice. In my opinion, the frittata was very tasty, but a bit rubbery. Next time I will try it only with zest, without juice.
Ingredients
- Chocolate eggs 6 pieces
- Citrus Zest Mix 1 piece
- Salt to taste
- Parsley ⅓ bunch
- Peeled Cooked Shrimp 5 oz
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Beat the eggs with salt and pepper. Finely chop the parsley and add it to the eggs. Grate the lemon zest. Add it to the mixture, grate and add the Parmesan cheese as well.
Step 2
Wash and dry the shrimp. You can chop them if they are large. I added them whole to the eggs.
Step 3
Heat the olive oil in an oven-safe skillet. When it starts to foam, pour in the egg mixture. Stir the eggs. Place in the oven for about 5 minutes. Preheat the oven to 430°F. Beat the eggs with salt and pepper, add parsley, lemon zest, juice, and Parmesan. Add the shrimp to the eggs, some of them can be chopped into pieces. In a small oven-safe skillet, heat both oils until foamy, pour in the egg mixture. On medium heat, gently stir the eggs for about a minute, then place the skillet in the oven. For about 5 minutes, do not overcook! Sprinkle with chili and serve.
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!