Shrimps and Mushrooms Frittata
From inmaculada 16 years ago
- 15 minutes to make
- Serves 4
Tasty and easy, very colorful dish plenty of minerals.
Ingredients
- 2 garlic cloves, chopped shopping list
- 4 Tbsp olive oil shopping list
- 1 pound fresh peeled and veined shrimps (can be used defrosted and well drained) shopping list
- 1 pound assorted mushrooms, diced (it is OK just one kind) shopping list
- 1 Tbsp brandy shopping list
- 4 large eggs shopping list
- 1 Tbsp flour shopping list
- Handful of chopped fresh cilantro or parsley shopping list
- salt and pepper to taste shopping list
How to make it
- Heat oil in an oven-proof frying pan and cook garlic until tender but not brown.
- Add shrimps and quickly sauté on high flame. Immediately add mushrooms, mix and pour brandy on pan. Let brandy evaporate (2 minutes), being careful not to overcook shrimps. Set aside.
- In a medium bowl beat eggs, flour, salt and pepper to taste. Add chopped cilantro or parsley.
- Pour egg mixture over shrimp and mushrooms, mix well and return pan to a medium heat. Using a spatula, carefully push sides up to the center as soon as it starts to set.
- When sides are ALMOST done but some egg mixture is still uncooked in the middle, transfer it to preheated oven at 375ºF
- Bake for 5-10 minutes until ALMOST set. Do not overcook. Serve immediately. It is terrific if you serve it with garlic bread.
- Serves 4
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