Frittata with prawns and dill from Venice: Four Seasons of Home Cooking (page 64) by Russell Norman

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

  • wester on September 19, 2019

    As the thickness of a frittata matters, I would have liked the pan size to have been specified a bit more precisely than "smallish". I also thought it was weird that the recipe told you to only add the dill when the eggs are already in the pan, so I added them before. Otherwise, a good frittata with good combination of flavours.

  • Charlotte_vandenberg on January 16, 2019

    Very nice and easy to make. I used a 24 cm pan, it’s a lot flatter than in the picture in the book!

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