Frittata di Gamberi e Zucchine (Prawn and Courgette Frittata)
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Ingredients
- 300 g raw king prawns, peeled
- 1 courgette, sliced
- 2 garlic cloves
- 1 fresh red chilli
- 7 large eggs
- 40 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 32.1 g
- Carbohydrate
- 3 g
- of which sugars
- 1.7 g
- Fat
- 22 g
- of which saturates
- 6.7 g
- Fibre
- 0.6 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a 24cm non-stick frying pan and fry the courgette for 4 minutes until lightly golden.
- 2
Add the garlic, chilli and prawns and cook for 2-3 minutes until the prawns turn pink and are cooked through.
- 3
Beat the eggs with the parmesan and black pepper, then pour over the prawn mixture.
- 4
Cook over low heat for 8 minutes until set around the edges, then finish under a hot grill for 3-4 minutes until golden.
- 5
Rest briefly, then cut into wedges to serve.
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