Mini Frittata with Shrimp and Parmesan
6 servings
30 minutes
Mini frittata with shrimp and parmesan is a refined dish that combines the tenderness of the egg base, the richness of cream, and the spiciness of parmesan. Frittata originates from Italy, where it serves as a versatile breakfast or light lunch. In this version, shrimp adds sophistication and lightness, while fresh parsley provides a fresh aroma. Baking in muffin tins makes it convenient for serving – an ideal choice for elegant breakfasts or party snacks. The frittata is airy with a soft texture, and the shrimp complement it with a subtle sweetness. This dish pairs wonderfully with greens or fresh vegetables and can be served warm or chilled, revealing new flavor nuances.
1
Preheat the oven to 190 degrees.
2
Whisk eggs, cream, and mustard with a mixer.
- Chicken egg: 6 pieces
- Cream 23%: 200 ml
- Mustard: 1 teaspoon
3
Season with spices to taste.
- Salt: to taste
- Ground black pepper: to taste
4
Grease the muffin molds with vegetable oil.
- Vegetable oil: 1 tablespoon
5
Fill the forms with the egg mixture 3/4 full. Sprinkle cheese on top.
- Grated Parmesan cheese: 120 g
6
Bake in a preheated oven for 10-15 minutes. While the frittatas are baking, boil the shrimp in boiling water for 3-4 minutes.
- King prawns: 12 pieces
7
Clean the shrimp.
8
Remove the finished frittatas from the oven and let them cool slightly. Remove from the molds.
9
Place shrimp and greens on top.
- King prawns: 12 pieces
- Parsley: 0.5 bunch
10
Serve warm or chilled.
