The best shrimp and parsley frittata (La migliore frittata di gamberetti e prezzemolo) from Jamie's Italy (page 44) by Jamie Oliver

  • Parmesan cheese
  • lemons
  • parsley
  • eggs
  • shrimp
  • dried chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    Didn't brown enough which probably affected the flavour and left out the lemon juice. Might try it with those changes to see if it is better

  • L.Nightshade on June 04, 2011

    I really wanted it to turn golden, as specified in the directions and shown in the picture. It is supposed to cook for one minute on the stove, and four or five minutes in the oven. I still had raw eggs with those times. So I cooked it longer, but still no "golden." I ended up broiling to finish. When all was said and done, the eggs were very slightly overcooked, but not bad, and only the edges had color. Not the best frittata I've ever made, but we liked it well enough. It's a very adaptable recipe, of course. Mr NS has already volunteered to bring home and shell a crab for the next version.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.