Frittata with Zucchini and Shrimps

Stages of cooking

1

2

3

4

5

6

7

8

1. In Italy, tfrittata is prepared in a special pan with two handles, but you can also use the usual one with a removable handle, so that the omelet can be conveniently baked in the oven. Turn on the oven to warm up to 180 degrees. Frozen shrimp must be removed from the freezer in advance and left for 20 minutes to thaw faster. Peel the shrimps.

   

2. Peel and chop the garlic. Wash the white part of the leek, cut in half lengthwise and then thin half rings. Wash the zucchini (if the zucchini is not young, you can peel it of rough skin and seeds), cut into small cubes.

   

3. Pour a small amount of olive or vegetable oil into the pan. Fry leek and garlic for 2-3 minutes over medium heat. The onion should become soft, but not darken. Add zucchini and cook for another 4 minutes without a lid, stirring occasionally. If zucchini has started juice, drain it.

   

4. Add peeled shrimps, mix, and turn off the heat immediately.

   

5. Prepare the pouring: beat 5 eggs in a bowl, pour milk and stir with a whisk. Grate the cheese. Separate basil leaves from the stems, rinse and chop. Add chopped greens, cheese, salt and pepper to the eggs. Whisk until smooth.

   

6. Add vegetables with shrimps, stir.

   

7. Prepare a pan. Cut a sheet of parchment paper, moisten with cold water and squeeze well. Put in the form and adjust so that the paper is firmly pressed to the bottom and sides of the pan. Pour the egg mass.

   

8. Bake for nearly 15 minues.