- 1 cup water
- 1 tablespoon salt
- 1/2 pound shrimp (small or 31/35 size), peeled and cleaned
- 1 tablespoon unsalted butter, melted
- Salt and pepper
- 8 eggs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped Italian parsley
Preheat the oven to 400 degrees F.
Bring 1 cup of water to a boil and add 1 tablespoon 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 eggs with salt and pepper. Heat the olive oil in a large 9-inch non-stick skillet over high heat and pour in the eggs. Cook, stirring constantly, until the eggs are coagulated. The eggs should be semi-solid. Add the shrimp and mix them in. Cook the mixture on the stovetop for a few more minutes, and then flip it over. Cut the frittata into wedges, top with parsley and serve.