Frittata with shrimps
4 servings
20 minutes
Shrimp frittata is a refined dish of European cuisine that combines the tenderness of egg mixture with the juiciness of seafood. The Italian frittata is traditionally made without dough but with various fillings, making it a versatile choice for breakfast, light dinner, or even festive tables. In this version, the brightness of flavor is provided by fragrant lemon zest, fresh parsley, and tangy parmesan that harmoniously complement the sweet shrimp. Quickly baked in the oven, the frittata remains airy and delicate while the mild spiciness of pepper and chili enhances its rich taste. This dish pairs perfectly with a fresh salad or crispy baguette, adding a Mediterranean atmosphere to the meal.
1
Preheat the oven to 220 degrees. Whisk 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 and also grate and add the parmesan.
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 0.3 bunch
- Lemon zest: 1 piece
- Grated Parmesan cheese: 20 g
2
Wash and dry the shrimp. You can cut them if they are large. I added them whole to the eggs.
- Peeled shrimp: 180 g
3
Heat olive oil in an oven-safe skillet until foamy, then pour in the egg mixture. Stir the eggs and place in the oven for 5 minutes at 220 degrees Celsius. Whisk eggs with salt and pepper, add parsley, lemon zest, juice, and parmesan. Add shrimp to the eggs; some can be chopped. In a small oven-safe pan, heat both oils until foamy and pour in the egg mixture. Gently stir the eggs for a minute over medium heat before placing the pan in the oven for about 5 minutes; do not overcook! Sprinkle with chili and serve.
- Olive oil: 10 ml
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 0.3 bunch
- Lemon zest: 1 piece
- Grated Parmesan cheese: 20 g
- Peeled shrimp: 180 g
- Olive oil: 10 ml