SHRIMP, CORN
& RED PEPPER FRITTATA
SERVES 6
INGREDIENTS
240 g Breco All Purpose Shrimp
3 tbsp butter
1 tsp olive oil
1 large onion peeled & thinly sliced
2 tbsp fresh thyme leaves
1 red pepper diced
The kernels from 1 large ear of sweet corn
2 cloves crushed garlic
3 chopped spring onions with tops
12 eggs, beaten
1 cup grated cheddar cheese
Salt and freshly ground black pepper
METHOD
1
Pre-heat oven 200 °C
2
Heat the butter and olive oil in a large deep-frying pan with a metal handle over a medium heat
3
When the butter starts to foam add the onion and fry for 2 minutes, stirring all the time
4
Add the red pepper, corn and garlic
5
Stir-fry for 3 minutes and season to taste. Remove from the heat and cool
6
Stir the spring onions and shrimp into eggs with the red pepper mixture.
7
Add the cheese and stir to combine
8
Pour back into the pan and bake until puffed up and golden for about 30-35 minutes
9
Remove from the oven and let it rest for 10 minutes, then invert onto a serving plate
10
Serve with a crunchy mixed green salad
