Mini Frittata with Shrimp and Parmesan
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Very tasty frittatas, perfect for a Sunday breakfast, as well as an appetizer for a buffet. Shrimp can be replaced with lightly salted salmon, trout, or even a slice of herring — the appetizer looks very impressive! The proportions are calculated for 12 mini frittatas, 8 cm in diameter.
Ingredients
- Chicken Egg - 6 pieces
- Mustard Greens - 1 teaspoon
- Cream 22% - 7 fl oz
- Grated Pecorino Pepato Cheese - 4.2 oz
- Parsley - ½ bunch
- King Prawns - 12 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Beat the eggs, cream, and mustard with a mixer.
Step 3
Season with spices to taste.
Step 4
Grease the muffin tins with vegetable oil.
Step 5
Fill the tins ¾ full with the egg mixture. Sprinkle cheese on top.
Step 6
Bake in the preheated oven for 10–15 minutes. While the frittatas are baking, boil the shrimp in boiling water for 3–4 minutes.
Step 7
Peel the shrimp.
Step 8
Remove the finished frittatas from the oven, let them cool slightly. Remove from the tins.
Step 9
Top with shrimp and herbs.
Step 10
Serve warm or chilled.
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