Frittata with prawns and dill
A Venetian light lunch with eggs and prawns
Servings: 4
Calories: 189kcal
Ingredients
- extra virgin olive oil
- 1 small onion sliced
- 125 grams small cooked prawns remove shells if they have them
- flaky sea salt
- whole milk
- 4 eggs beaten
- 1 handful fresh dill
- freshly ground black pepper
Instructions
- Pour a glug of olive oil into a non-stick frying pan - not your largest one, rather smallish - that can go into the oven.
- Saute the sliced onions for 8 minutes until soft.
- Now add the prawns with a good pinch of salt. Stir to coat the prawns in the oil and to mix well with the onion.
- In a bowl, mix the beaten eggs with a splash of milk and pour over the onion and prawns in the pan. Stir in the dill.
- Heat the grill while you leave the pan on the hob on a low heat for around 10 minutes. You want the frittata to be mostly set with a bit of liquid left on top.
- Put the pan under the grill until the top has set and turned golden brown.
- Remove and turn out onto a plate. Take care not to burn yourself as you turn the pan over. I find it easiest to use a plate that fits into the pan.
- Add some black pepper. Garnish with some extra dill.
- Serve with a simple crunchy green salad.
- You can serve this warm or cold. I often take frittata on picnics.
Nutrition
Calories: 189kcal