A perfectly cooked frittata is a thing of beauty. This is breakfast, brunch, or a meal all on its own.
- 8 large eggs
- Fleur de sel, sel gris or sea salt
- Freshly ground black pepper
- One handful of fresh parsley leaves, roughly chopped
- 1 heaping tablespoon freshly grated Parmigano-Reggiano cheese
- 4 ounces gulf shrimp, peeled and deveined
- 1 lemon
- 2 tablespoons Extra Virgin Olive Oil
- 6 ounces sheep’s milk feta cheese, broken in large bits
- 2/3 cup whole toasted walnuts halves
- 1 large pinch sweet paprika
- 1 tablespoon chopped fresh dill
- Preheat the oven to 425°F. Whisk together the eggs, a pinch of fleur de sel and freshly ground black pepper. Stir in the parsley and Parmesan. Roughly chop the shrimp and add them to the eggs. Grate the zest of the lemon over the top, quarter the lemon and squeeze in the juice from one of the quarters. Stir together.
- Heat a small, nonstick ovenproof oven-to-table pan over medium high heat. Add the oil. When the oil is hot and shimmery, add the egg mixture. Lower the heat to medium. Move the eggs from side to side slowly with a wooden spoon until some of the egg is set, sliding the set part to the side to let some of the runny egg slip underneath. While about half of the eggs are still runny, add the walnuts and feta over the eggs evenly and sprinkle with paprika. Transfer the pan to the oven. Cook until the frittata is evenly puffed and slightly golden brown, about 5 to 7 minutes.
- Bring the frittata to the table in the pan, or slide it out onto a platter. Garnish with fresh dill, and more fleur de sel ground pepper to taste. Serve warm.