Prawn Frittata with Feta, Dill and Lemon

A fluffy frittata made with eggs, juicy prawns, creamy feta and fresh dill, with a hint of lemon. It suits a late breakfast or a light dinner with salad.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Eggs
• 150 g Raw peeled prawns
• 60 g Feta
• 100 g Cherry tomatoes
• 2 pc Spring onions
• 2 tbsp Cream
• 0.5 bunch Dill, chopped
• 0.5 pc Lemon, grated zest
• 1 tbsp Olive oil
• Salt
• Pepper

Method

1. Trim the spring onions and cut them into fine rings. Halve the cherry tomatoes. Finely chop the dill, scrub the lemon under hot water and grate its zest.
2. Whisk the eggs with the cream, salt and pepper in a bowl until frothy. Stir in the dill and lemon zest.
3. Heat the olive oil in an ovenproof pan over medium heat. Briefly sauté the spring onions, then add the prawns and fry for 2 minutes until they turn pink.
4. Add the tomatoes to the pan and heat through briefly. Pour the egg mixture over them and crumble the feta coarsely over the top.
5. Cover the pan and let it set over low heat for about 6 minutes, until the edges are firm and the middle is only slightly glossy.
6. Brown the frittata under the oven grill at about 200 °C for 2 to 3 minutes until golden, or flip it in the pan. Cut into pieces and serve immediately.