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Add a photoServings: 6
Ingredients
- 1 c. water
- 1 Tbsp. salt
- 1/2 lb small shrimp - (31/35 size) peeled, cleaned
- 1 Tbsp. unsalted butter melted
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 x Large eggs
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. finely-minced Italian parsley
Directions
- Preheat the oven to 400 degrees.
- Bring 1 c. of water to a boil and add in 1 Tbsp. salt. Quickly blanch the shrimp in the salted water, then drain and toss in the butter. Season with salt and pepper and set aside.
- In a large bowl, beat the Large eggs with salt and pepper. Heat the extra virgin olive oil in a large 9-inch non-stick skillet over high heat and pour in the Large eggs. Cook, stirring constantly, till the Large eggs are coagulated. The Large eggs should be semi-solid.
- Add in the shrimp and mix them in. Cook the mix on the stovetop for a few more min, and then flip it over. Cut the fritatta into wedges, top with parsley and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 121 | 63% |
| Total Fat 13.61g | 17% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 340mg | 113% |
| Sodium 1313mg | 55% |
| Potassium 165mg | 5% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.52g | 0% |
| Protein 16.0g | 26% |
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