Fri. Nov 15th, 2019

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Prawn and Asparagus Frittata recipe

2 min read

The Frittata is sometimes called the Italian version of an omelette. A Frittata is usually cooked in a skillet, browned on the bottom and then either flipped and browned or finished in an oven. The fillings can be endless possibilities. meat , cheese, vegetables, potatoes or pasta. A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.

Prawn and Asparagus Frittata
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Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • 4 large eggs
  • Salt & freshly ground black pepper
  • 2 tbsp olive oil
  • Handful of fresh parsley leaves, finely chopped
  • Zest of 1 lemon
  • Juice of ¼ lemon
  • 1-2 tbsp freshly grated Parmesan cheese
  • 14-16 asparagus spears, cut in 2” pieces
  • 8-10 large shrimp, shelled (defrosted if frozen)
  • Extra virgin olive oil (just enough to thinly cover the bottom of the pan)
  • Handful of shredded cheese
  • Final sprinkling of grated Parmesan
  1. Preheat oven to 425°F/ 220°C
  2. In a medium-sized bowl beat eggs with olive oil, salt & pepper, lemon zest & juice, parmesan cheese and parsley, and set aside.
  3. Over medium high heat, sauté shrimp and asparagus pieces in a small-medium sized non-stick, oven-proof skillet until the shrimp are mostly pink, but still a bit translucent (about 3-4 minutes).
  4. Pour the egg mixture over the shrimp & asparagus in the pan. Continue to cook on top of the stove until the eggs begin to set around the edges (3 minutes or so, longer if you’re adding more eggs and making it for more people).
  5. Cover the top of the frittata with the grated cheese and bake in the hot oven for about 5 minutes. Add a sprinkling of grated Parmesan and cook an additional couple of minutes. The top should brown a bit and the frittata puff up.
  6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.


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