Frittata with green asparagus and shrimps
Cut a piece of the underside of the asparagus and cut them into sloping pieces of 1/2 cm.
Cook the asparagus for about 4 minutes and drain.
Beat the eggs with the whipped cream, salt and pepper.
Add half of the parsley, oregano, to, Parmesan cheese, peas and asparagus.
Chop half of the shrimps into pieces and add all the prawns to the egg mixture.
Heat the olive oil in a ovenproof frying pan and pour in the egg mixture.
Heat the pan on a medium height and stir slowly for about 1 minute.
Then put the pan in the oven and bake the frittata for 5-6 minutes, until it is golden brown and airy.
Sprinkle with the rest of the parsley and gently slide the frittata on a plate.
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