Jamie Oliver’s Best Shrimp and Parsley Frittata

6 large eggs

Sea salt and freshly ground black pepper

Fresh parsley leaves, finely chopped

Zest of 1 lemon

Juice of 1/4 lemon

1 heaping tablespoon freshly grated parmesan cheese

6-7 oz fresh shelled medium shrimp

Dollop of butter

Olive oil

Dried red chili, crumbled

Preheat the oven to 425 degrees F. In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and the parmesan cheese. Roughly chop half the shrimp, leaving the rest whole, and add all of them to the bowl. In a small, heavy, nonstick, ovenproof pan, heat the butter with a good splash of oil until it begins to foam, the add all of the egg mixture. Slowly move a spoon around the eggs for about a minute on a medium heat, then put the pan into the oven. Cook for 4-5 minutes, until slightly golden (Note: I had to bake mine fo 10 minutes). Sprinkle the chili over it  and slide it onto a board. Great served with a simple arugula salad, good bread and a glass of wine.

Jamie’s Italy p 44

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