Frittata with Prawns and Dill
The recipe comes from the late Russell Norman’s cookbook “Venice”.
Serves 4 :
- 5 medium eggs
- half an onion, sliced
- 120-150 g of prawns, cooked or deep fried, roughly cut into smaller pieces
- flaky sea salt
- whole milk, a splash
- a small handful of dill plus more to decorate
- freshly ground black pepper
- olive oil
- a piece of lemon to drizzle over the frittata
Heat a glug of olive oil in a smallish non-stick frying pan (all metal, no plastic handles-it has to be suitable for an oven) over a low heat.
Sauté the onion for about 8 minutes, until soft and translucent.
Add the prawns with a good pinch of salt and stir a few times to coat them in the oil and mix well with the onions.
Beat the eggs in a bowl along with a splash of milk. Stir in the dill and pour the egg mixture into the pan with the prawns.
Preheat the grill (190 C is fine).
Leave the pan on a low heat for about 10 minutes, until the frittata is mostly solid, but the top surface is still a little liquid and pale.
Put the pan under the grill until the top is golden brown.
Remove carefully using oven gloves -the handle will be very hot by now.
Allow to cool down a little, turn out on a plate, season with some salt, black pepper and a drizzle of the lemon juice.
Serve with a crunchy salad and a slice of a toasted bread.
