Shrimp Frittata: Frittata coi Gamberetti

Ingredients

• 8  eggs 
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons parsley italian finely chopped
• 1 tablespoon salt 
• 6 servings salt and pepper 
• 0.5 pound shrimp cleaned peeled small or
• 1 tablespoon butter unsalted melted
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• stove

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. In a large bowl, beat the eggs with salt and pepper.
4. 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.
5. Add the shrimp and mix them in. Cook the mixture on the stovetop for a few more minutes, and then flip it over.
6. Cut the frittata into wedges, top with parsley and serve.