Prawn and pepper frittata with peas and paprika

Name: Prawn and pepper frittata with peas and paprika
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g frozen peas; 250 g raw shrimps (about 10 g each; without head, in shell); 1 (approx. 400 g) red pepper; 1 bunch of dill; 6 Eggs (size M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g frozen peas
250 g raw shrimps (about 10 g each; without head, in shell)
1 (approx. 400 g) red pepper
1 bunch of dill
6 Eggs (size M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Remove peas from the freezer. Peel prawns, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Clean, wash and cut the peppers into strips.
2
Wash the dill, shake dry, pluck flags from the stems and cut finely. Whisk eggs, dill and milk. Season with salt and pepper. Mix all ingredients and fill into a greased pizza tray (26 cm Ø).
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Serve with salad.