One of the things that you can find throughout your travels is some variety of a frittata. They are light, easy, and can be adapted for the cuisine of almost any country. We really enjoy fresh seafood when we travel, so we decided to do a shrimp frittata that was not only easy, but extremely delicious. The use of lemon and fresh parsley also helps to brighten up the dish and make it even more luscious. Frittatas, like a good quiche, can be a meal on its own, but we decided to pair it with some green beans and red peppers. This recipe serves two, but can easily be adjusted to serve a larger group. It also would work well with other shellfish such as lobster or crab instead of the shrimp or even a combination of all three.
- 6 Large Eggs
- 1/4 cup Fresh Parsley – chopped
- 1/4 cup Fresh Parmesan Cheese – grated
- Zest of 1 Medium Lemon
- 1 tsp of Fresh Lemon Juice
- 6 oz Shrimp – peeled, deveined, and fully cooked
- 1 tbsp Unsalted Butter
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp Red Pepper Flakes – more or less depending on your taste
- Salt and Pepper to taste
Steam the shrimp until pink and fully cooked. Let them cool, peel and devein them, and then roughly chop the shrimp. Preheat an oven to 425 degrees. In a large bowl, whisk the eggs and then add the parsley, red pepper flakes, salt and pepper, Parmesan cheese, shrimp, and the lemon zest and juice. Stir to mix all of the ingredients together. Heat the butter and olive oil over medium heat in a small, oven-proof, pan until it just begins to bubble (don’t let it start to brown). Add the egg mixture and lightly stir for about a minute and then place the pan in the oven. Cook for 4 to 5 minutes until the egg mixture sets up and begins to lightly brown. Remove from the oven and let it stand for just a minute or two before cutting into portions to serve.